Hello, my fellow food enthusiasts!
I hope you’re all doing marvelously and treating your taste buds to some new adventures! I found myself craving something hearty yet wholesome, infused with those flat-out fabulous flavors that only the Mediterranean can offer. So, today, I’m super excited to share with you a dish that beckons the sunny spirit of Siciliy right into our kitchens – the classic Eggplant Caponata!
Now, before we embark on this culinary journey together, let me just say, eggplant is such a misunderstood veggie. Some say it’s bland; others might find it too complex to tackle. But in the spirit of fearless home cooking, I’m determined to showcase how incredible eggplant can be, especially when it’s taking center stage in this rustic vegetarian delight.
Enough chit-chat, though. It’s time to roll up our sleeves and get down to business! We’ll start by bestowing our eggplant cubes with a generous salt sprinkle – a little spa treatment to draw out the bitterness and ensure we get that divine, creamy texture!
Channeling the patience of a saint, we’ll give our eggplant a good hour before bringing it back for a golden tan in a hot pan – talk about kitchen sunbathing! Once crisped to perfection, we’ll set our star aside to make way for the supporting cast: onions, garlic, capers, olives, and raisins. As I stir these lovely bits together, the fragrant promise of what’s to come has me almost giddy!
Don’t you love when everything comes together in one pan? The tomatoes, vinegar, and a whisper of sugar join the mix, creating a symphony of sweet, sour, and savory notes. Add the eggplant back in, and let it all simmer to harmonious perfection. It’s kind of like letting all the different characters in a play find their spots on stage before the grand finale.
Now, just because we’re going all rustic and traditional doesn’t mean we won’t add our personal touch, right? Fresh basil and parsley folded in at the last minute make the whole kitchen smell like an Italian garden.
Once plated and accessorized with a sprinkle of toasted pine nuts, this caponata is a sight to behold. But wait! We can’t forget the trusty sidekick – crusty ciabatta. Oh, my days! Dipping this bread into the caponata is like discovering a new love language.
I like to think of this dish as a reminder that simplicity can be dazzling, comfort can be sophisticated, and that vegetarian dishes can boldly hold their own at the dinner table. It’s perfect as a main, a side, or if you’re feeling a tad rebellious, slap it onto toasted ciabatta for a next-level appetizer.
Give this Sicilian Savor a try, and who knows? You might just find yourself daydreaming of gentle waves lapping the shores of a sun-drenched Mediterranean island.
Sending you all heaps of flavor and fun from my kitchen to yours!
Happy cooking,
Al
Ingredients
– 3 medium eggplants (about 1.5 kg total), cut into cubes
– 2 tablespoons kosher salt, to dehydrate eggplant
– 4 tablespoons olive oil, divided
– 1 large red onion, diced
– 3 cloves garlic, minced
– 2 tablespoons capers, rinsed and drained
– 1/4 cup green olives, pitted and chopped
– 1/4 cup raisins, soaked in warm water and drained
– 1/2 cup crushed tomatoes
– 3 tablespoons red wine vinegar
– 1 tablespoon sugar
– Salt and freshly ground black pepper, to taste
– 2 tablespoons fresh basil, chopped
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon pine nuts, toasted
– 1 ciabatta loaf, to serve on the side
Method
1. Begin by preparing the eggplant. Place the cubed eggplant in a colander, sprinkle with the kosher salt, and toss to evenly coat. Let it sit for about 1 hour to draw out the excess moisture. After an hour, rinse the cubes well under cold water, drain, and pat dry with paper towels.
2. Heat half of the olive oil (2 tablespoons) in a large pan over medium-high heat. Add the eggplant cubes in batches and fry until they are golden brown on all sides, about 5 minutes per batch. Make sure not to crowd the pan. As each batch is done, transfer the eggplant to a plate and set aside.
3. In the same pan, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the capers, chopped olives, and drained raisins to the pan, and cook for another 2 minutes.
6. Stir in the crushed tomatoes, red wine vinegar, and sugar. Season the mixture with salt and freshly ground black pepper to taste.
7. Return the cooked eggplant to the pan, and gently fold it into the mixture. Allow to simmer for about 10-15 minutes, or until the flavors have melded together and the mixture has thickened slightly.
8. Remove the pan from the heat, and stir in the chopped fresh basil and parsley, reserving some for garnish.
9. Transfer the caponata to a serving bowl, and sprinkle with toasted pine nuts and the remaining basil and parsley.
10. Serve the caponata warm or at room temperature with slices of crusty ciabatta bread on the side.
Note: Eggplant caponata can also be made ahead and refrigerated, as the flavors develop and improve over time. It’s a versatile dish that can be enjoyed as a main, a side, or even as a topping for bruschetta.
