Caponata: A Sicilian Style Eggplant Dish
By Chef MJ Adams
As featured on Savor Dakota Episode 2: Summer
Serves 4
Ingredients
2 firm, medium-sized eggplants
1 large red pepper
1 container of cherry tomatoes or 5 Roma tomatoes
1 small red onion
2 medium-sized zucchini
1 1/2 T. of capers (Rinse 3 times if salted)
2 T. tomato paste
2 T. vinegar (I prefer apple, honey or champagne)
1/4 cup light brown sugar
salt and pepper
good-quality olive oil
1 1/2 T. each of currants and pine nuts (Optional, but this and the capers make the dish Sicilian)
Directions
-Trim stem from eggplant. Cut eggplant in half, lengthwise. Take each half and cut into fourths, lengthwise. Take each quarter-length and cut into quarter-sized pieces.
-Eggplants from the farmer’s market are usually fresh and therefore not bitter and require no salt. If the eggplant does need salt, sprinkle 1/2 T. of salt on cut pieces and leave them in a colander to drain at least 15 minutes to blanch out bitterness.
-Trip stem from zucchini. Cut the same size as eggplant by sliding in half lengthwise and then cut each half lengthwise again. Set aside.
-For cherry tomatoes, cut in half. For Romas, trim stem, then cut to match the zucchini by cutting in half lengthwise and then cutting each half lengthwise again. Set aside.
-Peel red onion and trim top. Cut so pieces match the size of the zucchini Set aside.
-Trim top and seeds from red pepper. Cut so pieces match zucchini. Set aside.
-Add ¼ cup olive oil to large skillet. Heat to medium-high. Place eggplant gently in pan.
-Lightly brown eggplant on each side. Add more oil if eggplant sticks.
-Remove eggplant and set aside.
-Add 1 T. oil. When oil is heated, add red pepper and cook for 2-3 minutes.
-Add zucchini. Cook 5 minutes. Stir gently.
-Add tomato. Cook 5 minutes. Stir gently.
-Add T. tomato paste, vinegar, brown sugar and capers.
-Bring to quick simmer until tomato paste dissolves. Add ¼ cup water if too thick.
-Add cooked eggplant. Stir gently.
-Add currants and pine nuts. Cook for 1-2 minutes.
-Taste for seasoning and add salt and pepper to taste.
Serve at room temperature with feta or goat cheese and toasted baguette. Goes great with salmon, cod, or lamb chops.