Author Notes
There’s nothing like a funny meat quote. There is no meat in my eggplant caponata and I’m sorry to disappoint you, I don’t have a funny meat quote either. But I have a good recipe for all who despise the meat and all who are embarking on a Lenten journey.
In Sicily caponata is a popular, picturesque and refreshing summer dish of eggplants and tomatoes a.k.a. “taste of Sicilian passionate kiss of the sun”. With caponata, I’m bringing Sicily home and hoping the sun will tag along, but served warm alongside mashed potatoes or pasta I find it nourishing enough even for cold days.
I love how versatile this dish is: serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish. The spiciness is perfectly paired up with sweetness and nuttiness of the eggplant.
—Jas
Ingredients
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1
large eggplant
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1
small onion
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16 ounces
canned diced tomatoes
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1/3 cup
pitted green olives (optional)
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1 teaspoon
crushed red pepper
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1
celery stalk, diced
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1 tablespoon
olive oil
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1 tablespoon
vegetable oil
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1 tablespoon
vinegar
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1 tablespoon
basil (fresh or dry)
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1/2 teaspoon
sugar
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salt to taste
Directions
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Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture. In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
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Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
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Add the chopped celery and fry tree more minutes.
Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.
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