Caponata – or What To Do With Lotsa Eggplant and Tomato

So, the Family Foodie’s been on vacation. And while we have many awesome travel eating blogs to write, we came home to a CSA pickup, and needed to decide what to do with the multiplicity of eggplant and tomato that was ours for the eating.  We had been grilling and broiling eggplant (with lots of olive oil and garlic), and making tomato and cucumber and feta salads, but it was time for something new.

So, being the good research scientist that I am, I pulled up my Epicurious on my Nook Color, and searched “eggplant” and “tomato”.  After reading through many variants of eggplant and tomato stacks,  I came across a recipe for classic caponata that (a) didn’t involve grilling the eggplant first, and (b) got rave reviews.  I talked with the Man of the House about this as an option, and I must say that his immediate response was not altogether positive.  But, dear reader, I perservered….and you know what?  He adored it!!

First, you must assemble the ingredients:

  • eggplant
  • tomatoes
  • onion
  • garlic

Then, you need to dice them up into 1/2 inch or so cubes, and toss them into some hot olive oil in a nice deep skillet.

After about 10 or 15 minutes, when the onions and eggplant are turning brown, go ahead and add the chopped tomatoes with their juices, and mix everything up.

Add a tablespoon or so of capers. Then cover the pan, lower to a simmer, for another ten minutes or so.

Meanwhile, use your cool herb scissors to slice the basil leaves into slivers, and grate some parmesan, and if you’d like to serve over pasta, make sure the pasta is al dente.  If you want to add toasted pine nuts, then toast them too…

Serve over pasta, sprinkle with parmesan, and enjoy.

The caponata is wonderful with eggs at breakfast the next day too….

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2 Comments to “Caponata – or What To Do With Lotsa Eggplant and Tomato”

  1. This looks really good! And I don’t usually like eggplant. And you make it look so easy. Yum. So the herb scissors – worthwhile??

    • It really was easy — and I am a latecomer to eggplant myself. I think the capers and cheese are critical to the flavors. I love the herb scissors-not a necessary accessory – but fun to use – and you get nice ribbons of herbs :)!!

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