Serve room temperature or chilled with
wedges of pita bread or toasted Italian bread and, if desired,
a sharp, medium soft cheese.
Caponata Tangy Chopped Eggplant
2 medium eggplants
2 tablespoons extra virgin olive oil, divided use
1 large onion, chopped
1 celery stalk, chopped
3 red bell peppers, cored, seeded and chopped
2 tablespoons minced fresh oregano OR 1 tablespoon crumbled dried
oregano
3 fresh Roma tomatoes, peeled, seeded and chopped
2 tablespoons balsamic vinegar
1 teaspoon capers, rinsed and drained
1/4 cup raisins
1/4 cup oil-cured black olives, pitted and minced
1 tablespoon granulated sugar
Coarse salt and freshly ground black pepper
- Heat oven to 450*F (230*C). Pierce the
eggplants in several places with a fork. Wrap the eggplants in
foil and bake until soft, about 30 minutes. Unwrap the foil and
let the eggplants cool.
- Meanwhile, heat 1 tablespoon of the oil
in a nonstick skillet over medium-high heat. When hot add the
onion, celery, bell peppers (all chopped to roughly the same
size) and oregano. Reduce heat to medium-low and sauté,
stirring often until the vegetables are soft and limp, about
10 minutes. Stir in the tomatoes and continue cooking over medium
heat until they break down into a sauce, about 5 to 10 minutes.
- Add the balsamic vinegar, turn up the
heat to medium-high and stir for 1 minute. Remove from the heat.
- Peel the eggplants and chop the pulp,
separating out as many seeds as possible. Return the skillet
to medium heat and stir in the eggplant, capers, raisins, olives,
and sugar. Stir until the sugar has dissolved, about 1 to 2 minutes.
Remove from the heat and transfer to a large mixing bowl. Stir
in the remaining tablespoon of olive oil. Season with salt and
pepper. Cover and refrigerate until chilled through, about 3
hours. Serve chilled or at room temperature.
Serves 4 to 8 people, recipe yields 1 1/2
cups.
Note:
Caponata can be made up to 3 days advance. Wrap or cover tightly,
preferably in a glass container and refrigerate.
