We used the handful of tomatoes we picked and the eggplant my dad brought us to make a quick caponata for lunch. Caponata is a lovely way to use up August produce – it’s easy, herbal, doesn’t require you to turn on the oven, and is as good cold as it is hot. It can be tossed with pasta, or simply slathered on a good piece of sourdough along with a dollop of creamy ricotta. We opted for the latter serving method and it was perfect.
Sicilian Eggplant Caponata
Serves 4.
- 1/4 c. olive oil
- 1 large eggplant, cut into 1-inch cubes
- 1 sweet red pepper, seeded and cut into 1-inch pieces
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- sea salt
- 4 garlic cloves, peeled and thinly sliced
- 1 small onion, minced
- 1 large handful basil leaves, torn into pieces
- 1 large handful parsley leaves, roughly chopped
- 1 large handful mint leaves, roughly chopped
- 4 medium tomatoes, cut into large pieces
- 3 TBS capers, drained
- 16 green olives, cut in half
- 1 TBS apple cider vinegar
- 1 loaf sourdough bread, for serving
- 1/2 c. ricotta cheese, for serving
- Heat the olive oil over medium heat in a large frying pan. Add the eggplant, red pepper, oregano, and red pepper flakes. Season with sea salt. Saute until eggplant is beginning to brown, about 5-8 minutes.
- Add the garlic, onion, basil, parsley, and mint to the pan. Saute until onion is soft and herbs are wilted, about 3-4 minutes. Add the tomatoes, capers, olives, and apple cider vinegar and cook until veggies are soft and saucy, about 15-20 minutes. Taste and adjust seasoning as desired.
- Cut sourdough into thick slices, and spread each slice with a thick layer of ricotta. Top with a heaping spoonful of the caponata and serve. Caponata will keep in the fridge for 3-5 days.
Dining and Cooking