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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Eggplant Caponata Recipe

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This recipe for Eggplant Caponata is from Cooking with Cheri & Nild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
2 Eggplants, peeled
1 large green pepper
1 large onion or 2 small
2-3 cloves of garlic ( depends on how big cloves and how garlicy you want this)
1 28 oz. can of peeled tomatoes- undrained (squeezed with hand- see below)
⅓ cup red wine vinegar
2 Tablespoons of sugar
2 Tablespoons of capers
½ can small can tomato paste
1 tsp salt
½ cup fresh parsley
¼ to ½ cup green olives with pimento- sliced (do this by taste)
pepper
2 tsps basil
Olive oil
Directions:
Directions:
Thickly slice the peeled eggplant. There is a secret to getting rid of the bitter taste that can occur with eggplant. Place slices on a paper towel and sprinkle with sea or kosher salt. Let sit for 5 minutes. Flip over and repeat process. Rinse the slices and gently pat dry. cut slices into 1 inch or so cubes. Put olive oil in a large fry pan. Cook the eggplant and set aside. Keep eggplant firm.

In a separate saucepan, saute the green pepper, garlic, onion. When soft add the tomatoes. Squeeze the tomato with your hand so it comes out in chunks. This works better with your hand rather than with a utensil to chop. I learned this technique from my Step-Father, Albert's sisters Gloria and Janet who were marvelous Italian cooks. Ahh
Back to the recipe. Cook that mixture about 20 minutes. Add wine vinegar, capers, tomato paste, salt, parsley, olives (some people may choose to leave this out but I love it in this dish), pepper and basil. Taste and add sugar. Cover and simmer for about 15 minutes.

Serve with an optional garnish of fresh parmesan or romano cheese.

© The Western Junior League Cookbook by Ann Seranne
Modified steps and suggestions by Cheryl Sansone
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Here is the best part about this recipe. It can be made way ahead for a party and keeps very well refrigerated up to a couple of weeks. I usually make on Thursday for a Saturday party. It tastes better made a day ahead to let flavors meld together. This dish can be served hot, or best at room temperature. I usually heat up the day of a party and then just leave out.

 

 

 

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