Caponata

eggplantcap

I’d chosen lamb the other night for dinner, but needed a vegetable to go with it. Eggplant and lamb are meant for each other.

Yes, both Spy and Q ate this as their vegetable, though I must admit there was some grumbling. However, as they had other things to be doing, they rapidly came to terms and cleaned their plates.

For seasonings, you need ‘Italian’ spices. Feel free to improvise. Also, this is a very forgiving recipe. A little more or less onion, eggplant, or tomato (or really, any of the ingredients) is unlikely to make much difference.

Caponata

5 Tbsp olive oil

1 large eggplant, peeled and chopped into cubes

1 large onion, chopped

4 garlic cloves, chopped

1 box chopped tomatoes (26 oz)

1 tsp dried oregano

1/2 tsp dried sage

1/2 tsp dried thyme

3 Tbsp red wine vinegar

2-3 Tbsp capers, drained

1/2 cup chopped fresh basil (I used frozen and crushed from my garden)

Mix oil, eggplant, onion, and garlic in a large covered pan. Cook over medium heat until soft (about 15 minutes). Add tomatoes through capers. Mix. Continue cooking an additional 15 minutes. Add in basil. Stir.

Serve warm, room temperature or cold.

 

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