Eggplant is an odd vegetable to me. I have had dishes with eggplant that I thoroughly love and crave often. Other eggplant dishes I find to be quite unappealing in both taste and appearance. How is it that one vegetable can be both so wonderful and also so displeasing?
Always on the hunt for a way to create something delicious and satisfying from all that nature has to offer – I was sure I could find a successful way to use my eggplant. I located this recipe for Caponata from The Kitchn and decided to give it a try. By cooking all of the ingredients together slowly over time, it allowed the flavors to meld and achieve a deep, rich taste. I served my Caponata with some house made goat cheese and crostini. It was super delish and even better the next day!
Caponata
Yield – 5 cups
- 1/3 cup olive oil
- 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
- 1/2 green bell pepper, diced
- 1 small onion, diced
- 4 ounces white mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 cup black olives, pitted and sliced
- 1 6-ounce can tomato paste
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
- Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool. Serve with crostini and also some goat cheese, if you like.
(click here) for printable recipe