Sicilian
Eggplant Caponata
Caponata may be the best thing you
can do with an eggplant. Go into any
restaurant or home in Sicily, and you’re
bound to get a different variation Serve
it hot, cold, or somewhere in between.
It’s traditionally served as an appetizer,
spread on crostini. But that’s just the
beginning. Layer it into sandwiches,
spoon it over grilled chicken, lamb, or
fish, use it as a topping for burgers, or
move it to the center of the plate tossed
with pasta, farro, eggs or risotto.
2 medium eggplants, trimmed, peeled
and cut into ½” cubes
2 Tbsp salt
½ cup light olive oil
2 red bell peppers (or mix of red and
yellow) cored, cut into ½” cubes
2 medium zucchini, cut into 1.2”
cubes
½ cup finely diced celery
½ yellow onion, finely diced
1 Tbsp sugar
1
⁄ 3 cup white wine vinegar
4 Tbsp capers
1
⁄ 3 cup pine nuts, lightly toasted
½ cup black, green or mixed olives,
sliced
½ cup golden raisins, chopped
Salt and pepper
Fettucine Con Melanzana Rustica (pictured above)
(Pasta with Eggplant Peasant Style)
This is a very old Bon Appetit recipe
that made me fall in love with eggplant.
1 medium eggplant, unpeeled, cut
lengthwise into long strips, about
½” thick
1 red bell pepper, sliced into thin
strips
½ cup olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
¼ tsp red pepper flakes (optional)
2 cups Italian plum tomatoes, peeled,
seeded and chopped
½ cup dry white wine
¼ cup chopped fresh basil
(approximate, to taste)
½ cup pitted black olives, chopped
( I use Kalamata)
4 Tbsp capers
6-10 anchovy filets, cut into thin strips
76
Cooked fettucine or similar pasta
Freshly grated Parmesan cheese
Freshly ground pepper
Preheat broiler.
Place eggplant and red pepper
strips on baking sheet and brush with
olive oil. Broil until dark spots appear.
Remove and set aside.
Heat ½ cup olive oil in large heavy
skillet over medium high heat. Add
onion, garlic, red pepper flakes and
sauté until limp. Reduce heat, add
tomatoes, wine and basil. Cover and
simmer 15 minutes.
Add eggplant, red bell pepper,
olives, capers and anchovies and
continue cooking over medium low
heat until vegetables are tender. Ladle
over pasta and sprinkle generously
with Parmesan cheese and pepper.
GILROY • MORGAN HILL • SAN MARTIN
august/september 2019
Place diced eggplant in a large
colander. Sprinkle evenly with salt and
let sit 30 minutes. Squeeze eggplant to
remove as much liquid as possible.
Set aside.
Using a large non-stick skillet, heat
2 Tbsp oil over medium heat. Add
red pepper pieces and cook without
stirring, until peppers begin to brown,
5-7 minutes. Using a slotted spoon,
transfer peppers to a paper towel lined
pan to drain. Repeat the process with
zucchini, then eggplant, using 2 Tbsp
oil each time.
Wipe pan clean. Add remaining
2 Tbsp oil to pan, return to medium
heat, add celery and onion and cook
until tender. Stir in sugar and continue
cooking until sugar caramelizes. Stir in
vinegar, capers, pine nuts, olives and
raisins. Add vegetables, mixing well.
Season, if needed, with salt and
pepper. Garnish with minced parsley.
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