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Eggplant Caponata

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Eggplant Caponata

Post  ander217 on 6/26/2010, 8:09 am

This is one of my favorite eggplant recipes. I do two versions, - this one, and a pared-down version without the squash, raisins, green olives and almonds. This is my favorite. You can eliminate as many of those extra veggies as you like, but when the garden's producing at full speed I throw in everything on the list. Adjust the sugar and vinegar to your own taste.

Caponata

2 Tbsp. olive oil
1 Tbsp. butter
1 small onion, sliced or diced
1 clove garlic, chopped
2 large eggplants, peeled and diced
1 c. Italian tomatoes, chopped
1 large stalk celery, chopped
1/2 lb. yellow summer squash, diced
2 Tbsp. black olives, chopped or halved
2 Tbsp. green olives, chopped or halved
1 Tbsp. raisins
1 Tbsp. capers
2 Tbsp. sugar
3 Tbsp. white vinegar
Salt and pepper to taste
1 Tbsp. slivered almonds (optional)

Heat oil and butter in large skillet. Fry onion and garlic until tender, adding garlic the last minute so it doesn't brown. Add eggplant and fry until it begins to brown. Add tomatoes, celery, squash, olives, and raisins. Cover and cook gently until veggies are tender. Dissolve sugar in vinegar and stir into veggies. Cook about 15 minutes over low heat, stirring frequently. Season to taste, add almonds, and serve chilled or at room temperature.
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Re: Eggplant Caponata

Post  dixie on 6/27/2010, 12:29 am

I've never cared for eggplant, but this sounds really good. I've printed the recipe & think I'll try it next week.
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Re: Eggplant Caponata

Post  Chopper on 6/27/2010, 1:32 am

I looked this up and it looks like a traditional Italian recipe with many variations. The core seems to be the eggplant, olives, capers, tomatoes, celery, vinegar and sugar. I have also seen it with pine nuts. I have yet to see one recipe that does not look terrific. I can't wait to try it. And I was worried I would not have enough to do with my eggplant!

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Caponata variations

Post  ander217 on 6/27/2010, 8:47 am

You're right, Chopper, - there are endless variations of caponata. That's why I said add or subtract the extra veggies as you like. Ditto for the sugar and vinegar. As long as you get the basics in there, the rest are purely a matter of taste or whatever you have on hand.

Sometimes I add the raisins, sometimes I don't. If I use raisins I usually cut the amount of sugar, which is why I gave a varying amount.

I've tried it with pine nuts, which I usually love using in recipes, but I prefer using either the slivered almonds or eliminating the nuts altogether. Again, a personal preference.
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