Served warm or cold over thick slices of toasted crusty bread, this recipe for eggplant caponata is delicious and only gets better the next day. Garnish with freshly shaved Parmesan cheese and you might just polish off an entire loaf!
- 2 medium eggplants, finely diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small orange bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 6 ounces crushed tomatoes
- 1 tablespoon capers
- 1 tablespoon pine nuts
- 1/2 cup olive oil
- 1 tablespoon sugar
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
In a large frying pan, heat the olive oil and saute the onions and garlic until translucent, about 5 minutes. Add the peppers and let them cook for about another 6 minutes, or until just barely tender. Add the eggplant and saute until tender. Stir in the crushed tomatoes, sugar, salt and pepper to taste. Let it cook until the liquid is reduced and the sauce thickens. Add the oregano and balsamic vinegar. Finally, add the pine nuts and capers and it is ready to serve.
– Chef Regina