Wednesday, March 02, 2005

Eggplant Caponata

Eggplant Caponata
Originally uploaded by suebobdavis.
Ok, I lied about using the Thai eggplants for Eggplant and Peas Charchari. I made caponata instead. I didn't follow a recipe, just tossed a bunch of stuff in a heavy pan.

After I posted this, Bob Shanbrom correctly pointed out the thing that was missing – he said caponata is always a sweet and sour dish -- this could have used a little wine vinegar to bump up the flavors and turn it into "real" caponata.

I will recreate it as much as possible:

Eggplant Caponata Recipe
3 Tbsp fruity Spanish olive oil
3 whole cloves garlic
3 large shallots, sliced fine
12 tiny seedy Thai eggplants
1 whole roasted red bell pepper
2 cubes frozen minced basil
(the above 2 items from Trader Joes)
2 Tbsp tomato paste
2 Tbsp. capers packed in oil

Warm the garlic in the oil over medium heat, then slowly saute the shallots until they were limp. Quarter the eggplants (they were all less than 2 inches in diameter) and saute them until soft and brown.

Toward the end, add the roasted red pepper, chopped in small squares about 1/2". Add the tomato paste and continue to cook for about 5 minutes.

Take the caponata off the heat and add the capers, salt and pepper to taste.

Serve on bread or crackers.

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