Caponata is the epitome of all good Italian tastes in my opinion! It’s great as an appetizer, as a small meal with crackers and some fruit and nuts on the side too!
Here is the recipe:
6 Tablespons of Olive Oil
1 pound of eggplant peeled and diced
1 large onion diced
2 cloves are garlic diced or minced
1 tablespoon of sugar
1 tablespoon of red wine vinegar
1 teaspoon of salt (might want to taste before you add this at the very end)
pepper to taste
2 tablespoons of capers and whatever brine comes into the spoon
15 green olives diced into quarters
2 tablespoons of pine nuts
First you saute the eggplant with about 2 to 3 tablespoons of the olive oil, cook for about 10 minutes and add the onion and garlic the last 5 minutes. Add 2 to 3 more tablespoons of the olive oil if it seems dried out at all. (If you want to make sure your eggplant is not bitter, before you saute it, cut in large rounds, layer with regular table salt sprinkled generously between layers and set in colander with heavy can or pot on top of it. Let it sit for up to an hour, rinse well and dice as you are now ready to saute. Bitter eggplant bothers some folks but I typically don’t mind the taste of it). Now that your done cooking the only ingredients that need to be cooked, set them aside to cool.
Once cooled, add in the remaining ingredients, sugar, red wine vinegar, pepper, capers, green olives and pine nuts. Stir it all together, give it a taste, add salt if needed. You can store this in a lovely mason jar or air tight container. It gets better the longer it sits.
We plated ours in lovely vintage German ramekins.
As mentioned above, you can serve with other light finger foods such as grapes, nuts etc. Best served with nice large crackers to hold the weighty Caponata spread.
This is a great dish to make if you are eating for one, have an eggplant to use up or if you don’t feel like a large meal….great for lunch too! Lovely flavors of Italy combined in a tasty spread! Yummy!