Eggplant Caponata
Eggplant Caponata
1 Large Eggplant 1 Yellow Onion 2 Large Tomatoes (Heirloom or Beefsteak) 1 Clove Garlic 1/4 Cup Capers 1/4 Cup Golden Raisins 1/4 Cup Pine Nuts 1/4 Cup Chopped Parsley 1/4 Cup Chopped Mint Salt & Pepper to Taste
In a small ball place the raisins in warm water to soak. This makes them plump up
In a large saute pan, sauce the onion with olive oil. These will take a while as you want them to sweat and become translucent, soft, and slightly brown
When the onions are slightly translucent, add the garlic and a pinch of salt
While the onions cook down, roast or grill the eggplant. Roast at 400 degrees until slightly browned or during the summer, I like to grill the eggplant on medium high heat (direct flame) for ~10 min per side *make sure to coat each side with olive oil so they don't stick to the grill
When the eggplant and tomatoes are cool enough to handle, give them a rough chop and add them to the onions, which should be slightly browned at this point
Drain the raisins from the warm water they have been soaking in
To the onions, tomato, and eggplant mixture, add capers (whole or chopped), pine nuts, and raisins
Cook and let the flavors combine for ~5 minutes
Once the eggplant is fully soft and combined with the tomatoes and onion, add the chopped parsley and mint and remove from the hit. Stir to combine. Flavor with salt and pepper as needed.
Top fish, chicken, or use as a side dish for any meal!