Rustic Eggplant Caponata
A rustic eggplant caponata is one of those foods that reminds me of fall. So simple and delicious, full of flavor, and especially tasty paired with bread and a deep red wine.
I’ve seen various recipes out there for caponata (I’m sure mine strays from the traditional Sicilian version), but I start with one eggplant, skin removed, as well as one medium onion and a red bell pepper each roughly chopped.
I toss the vegetables in some olive oil, salt and pepper and roast in a 400 degree oven for about 50 minutes, checking and stirring occasionally to prevent the vegetables from sticking to the pan.
After all the vegetables are soft and roasty, I let them sit until cooled.
Then I give them a coarse chop on the cutting board, making sure the vegetables are roughly the same size.
I transfer the mix to a bowl and then add:
1/2 cup chopped green olives
1/4 cup chopped parsley
1/4 cup yellow raisins
1/8 cup lightly toasted, chopped pine nuts
a dash of lemon juice and red wine vinegar
additional salt and pepper to taste
If there’s anything in there you don’t like, just leave it out or adjust the proportions. It’s that simple and tastes great on bruschetta or as a topping for chicken and fish.
Lucky for me, no one in my house likes eggplant, so if I make a batch of caponata, I get to enjoy it all week long, and it just gets better after each day.