Caponata with parsley garnish (recommended since it looks like a big pile of nothing without).
Is it possible to make a bad caponata? I don’t think so, as long as you respect the classical sweet-sour balance and the contrasting textures of crunchy celery and pudding-like eggplant chunks. Our new version follows the latest Joy of Cooking with some flourishes. In Sicily this is served on its own as a side dish; in America you are more likely to encounter it on a mezze plate or spread on a crusty cracker. Makes about 2 c caponata.
Ingredients
1 medium eggplant
¼ c olive oil
1 c celery, finely chopped
1 medium onion, peeled and finely chopped
2 or more garlic cloves, minced
14 ½ oz can tomatoes, chopped, with some of the juice
2 T red wine vinegar
1 T tomato paste
2 t sugar
12 or so green olives, pitted
1 ½ T capers, drained
½ t dried oregano
1 t Kosher salt
Black pepper to taste
¼ c pine nuts, lightly toasted in a dry nonstick skillet (optional)
¼ c raisins (optional)
Parsley for garnish (optional)
Kenji has a recipe combining caponato ingredients and blanched broccoli rabe, adding bitterness to complement the sweet and sour.
Method: peel eggplant and cut into ½ inch cubes. Sprinkle liberally with salt and drain in a colander for 30 minutes. Wipe off the copious liquid which will accumulate using paper towels or a clean dishtowel. Transfer to a sheet pan and bake in a 350 degree oven until the eggplant cubes are very soft yet still holding their shape, about 20 minutes.
Sauté celery, onion and garlic in 2 T olive oil till onion is softened; reserve. Add remaining olive oil to the skillet and sauté eggplant cubes, turning, until slightly browned, 5 minutes or so. Add back the celery mixture along with tomatoes, red wine vinegar, tomato paste, sugar, oregano and salt. Correct the seasoning, adding a couple grinds of black pepper, then add capers and olives and optional toasted pine nuts and raisins. Reduce heat to low and simmer until liquid is reduced, about 15 minutes. Serve warm, cold or at room temperature, garnished with parsley if you like.
