I was at a farm stand in Pennsylvania this weekend and on a whim, bought a big, fat, dark purple eggplant.
The only thing I’ve ever made with eggplant (besides grilling them with a little olive oil and Italian seasoning – yum) is eggplant parmigiana.
Since the only tomato sauce I had was rock-solid frozen, I read a few of my cookbooks and decided to concoct a recipe for Sicilian Caponata.
I’ve heard Rachael Ray talking about caponata on multiple occasions – show, magazine, website – but I’d never tried it.
Caponata is a “cooked vegetable salad” sometimes referred to as “eggplant relish” but I think Caponata is a much sexier word than Relish. Traditionally based on eggplants and tomatoes, you can add pretty much any veggie to this.
I kept mine simple but other recipes include shredded carrot, olives, roasted red peppers, green bell pepper – even toasted pine nuts as a garnish.
This is meant to be a side dish, or served along crostini or breadsticks as an appetizer, but it was great as a meal served over whole wheat linguine.
It took me all of fifteen minutes to throw together and another twenty or so to simmer. I even have leftovers so I’ll be eating caponata for the rest of the week at least for lunch tomorrow.
- 1 tablespoon olive oil
- 1 large onion, diced (I used 1 cup frozen)
- 4 or more garlic cloves, chopped (Used 2 tsp. chopped fresh garlic)
- 1 large globe eggplant, tip and tail trimmed, skin on, diced into very small pieces
- 2 large fresh tomatoes, diced small
- 3 Tablespoons red wine vinegar
- 2 Tablespoons capers
- Salt & pepper to taste
- Kalamata olives (optional)
- Fresh basil (optional)
- Toasted pine nuts (optional)
- In a large pot or Dutch oven, heat the oil until it shimmers over medium-high heat. Add the onion, garlic and eggplant as they're prepped, stirring to coat with oil each time.
- Cook, stirring often, until eggplant has softened and becomes slightly brown, about 15 minutes. Add the tomato, vinegar and capers.
- Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste.
- Serve warm, at room temperature or refrigerate and serve cold.
7 Comments
Anna
September 23, 2008 at 3:00 amYou always post the most delicious recipes!
MegSta
September 23, 2008 at 3:00 ammmmm….I love eggplant. This looks so good!
Paula
September 23, 2008 at 3:00 amDo you know, I don’t think I’ve ever tried eggplant. But that recipe DOES sound really nice!
amy
September 23, 2008 at 3:00 amYUM! I love eggplant, and have many favorite eggplant recipes, but that does sound delightful. I will have to try it.
Mom
September 23, 2008 at 3:00 amIt really looks good and I look forward to your making it for me soon!!!!
alexandra's kitchen
September 23, 2008 at 3:00 amYum. I love caponata but have never ventured to make it. All of 15 minutes? I think I’ll have to give this a go.
And, I use a canon rebel xt. it’s a great camera — very user friendly.
angtrig
September 23, 2008 at 3:00 amlooks delish. i have never been a fan of eggplant…something about that texture…but i would be willing to give this a shot. i mean if you marinade it or mix it with the right stuff, i’m sure its awesome. also, loooove whole wheat linguine.