Sautéed Fingerling Potatoes with Eggplant Caponata

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Recipe courtesy Jehangir Mehta

Makes 10 servings

2 pounds fingerling potatoes, scrubbed (if you can't find fingerlings, try baby Yukon Gold potatoes)
¼ cup grapeseed oil
1 ½ teaspoon of Gochugaru or Korean chili flakes
1 jar of Le Bon Magot® Brinjal Caponata
1 large scallion – chopped into fine rounds or shred
1 tablespoon finely chopped coriander
1 teaspoon finely chopped mint
sea salt and freshly ground pepper – to taste

Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and pat dry.

In a large cast-iron skillet, heat the oil. Toss in potatoes and cook over moderate heat until lightly golden. Add Gochugaru and seasoning. Then, toss some more. Add the cut or shredded scallions and allow them to warm through and wilt.

Remove from stove and arrange on platter with flat side of the potatoes facing upwards. Dollop small teaspoons of the Caponata onto the potatoes. Finish with a final flourish of fresh coriander and mint, should you so desire.

Variation:
Prepare hummus as instructed and thin with the Tehina sauce (see Recipes page) to the point you can fill and squeeze out of a condiment squeeze bottle. Using the bottle, squeeze the hummus mixture onto the potatoes after step 4, then complete steps 5-7.