Emily's Favorite Caponata

Emily and Ricky came up a couple weeks ago for her birthday, and she requested eggplant caponata. Then my neighbor Megan left a jar of caponata at my door a few days later. Then I had one more eggplant left and made it again last night for my parents. I don't think too much eggplant ever did anyone in. 

As I've mentioned ad nauseum, we've had lots of dinner guests lately. It wouldn't work if I laboriously menu-planned, set a nice table, or worried about things like appetizers. BUT, having a little something to nibble is a favorite hostess trick, giving me time to pile dirty dishes in the sink, take off my apron (if I remember), and act like things are more effortless than they really are. 

This caponata is absolutely delicious, a big saute pan is all you need, and one batch should get you through two nights of company. I've made it with fresh or canned tomatoes, with or without red chile flakes, and even without the flourish of fresh basil at the end. That's for the summer, which I'm not sure whether we're having or not. I keep bugging Joe's Garden about the basil. They just smile and say, "That's the sun's job." And the sun is nowhere to be found. But this little number might cheer you up.

Emily's Favorite Caponata
Adapted from Epicurious. Makes about 2 cups. Leftovers are delicious over eggs, spread on panini, or a million other ways.

5 Tb. olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 1.5 lb. eggplant, cut into 1/2" dice
1 14 oz. can diced tomatoes, some of the juices drained, or equivalent amt. fresh tomatoes
3 Tb. red wine vinegar
2 Tb. drained capers
1/4 c. chiffonaded fresh basil
salt and pepper to taste
red chile flakes 

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Taste and see if it needs any salt (capers add a lot of salt). Grind a bit of fresh pepper and add a dash of chile flakes if you want. Transfer caponata to serving bowl. Serve with crackers, pita, or grilled bread. 

Comments

[Allison @TypeAKitchen]

This sounds heavenly and effortless. I'm writing this down for my next dinner party. Thank you!

[stacey snacks]

It's one of my favorite summer appetizers.
I love it in the Sicilian fashion, add a handful of golden raisins. Perfect!

[Em]

This is so exciting. I got all the ingredients at the local farmers market here in Okemos and was planning on making this tomorrow and left my copy of the recipe at home. This was so delicious on my birthday weekend. I ate the leftovers you sent me home with standing up in the church kitchen in the days following our visit. Thanks for posting - perfect timing. Xo

[Megan]

OK, pretty much same ingredients as what I left on your doorstep, but that looks way better. I will blame the girls and their love affair with the food processor.

[Andrew Viertel]

Hi Sarah,
Does this work cold for a picnic, or is it best fresh and hot out of the sautee pan?

[Sarah MK]

Megan, yours tasted at least as good. And collaborative cooking with children is something I'm trying to get better at :)

Andrew, this is delicious for a picnic, good hot, cold, or room temp.

[Andrew Viertel]

Thanks! I may be taking it out for a spin this weekend.

[Pam]

How I look forward to Monday night dinners--yours, not mine!! Is it wrong to covet thy neighbor's table, laden with delicious food prepared with loving intention? If so, I'm in big trouble!!

[molly]

I have tried and failed to love caponata time and again. Perhaps I should try again... has everything I love in it.

I do think that's the best farmer response ever, by the way. Probably, we'd all do well to heed a little of that wisdom in our day to day. Me, anyway.

Cheers to you,
M

[Judy]

I tried roasting this over the fire in the fire pit. Not so successful. But I eventually took it inside and put it in the toaster oven and it is FABULOUS! OK, I skipped the capers. I'm just not a fan. But everything else blended magically! Thanks for a great bit of inspiration!

[Caroline in San Francisco]

Very good and easy to make. Served warm or room temperature. Thank you.

[grippi]

good, added chop celery stalk,parboiled 3 min for more flavor,plus
1/4 cup chopped green olives
mama mia

[rox]

iPol to the rescue! I was racking my brain for a "new" side dish (vs. the usual hummus and dips) to bring to a couple of potlucks this weekend, when it suddenly occurred to me, I'll bet Sarah has something nice on her site.
This looks great! Thanks for adding a new side to my appetizer repertoire!

[Leslie]

Since we are finishing training in three days and will finally get to cook for ourselves I just read all of your blog posts since July a few days ago. This recipe looks definitely adaptable for the ingredients I have here...and I think it will even convince Aaron to eat eggplant. Thanks!