Caponata is a classic dish from Italy – the eggplant soaks up the flavors of the salty and sweet ingredients and is a pleasing, flavor-filled way to eat lots of this healthful vegetable. There are additional health benefits in this recipe from the fresh, in-season garlic, the rice wine vinegar, and the cocoa powder. August is eggplant season with plenty available at the farmer’s markets.
Caponata is tastiest served at room temperature as a topping on crusty bread – perfect for picnics and summer entertaining (our favorite – slice some good artisan bread, brush on some olive oil and grill until lightly toasted). Caponata is also eaten as a salad or side dish or as a topping like salsa on meats or fish.
2 medium eggplants
½ c. olive oil
3 stalks celery – diced
½ large onion – diced
3 oz. capers
1 Tbsp. garlic – fresh, chopped
½ c. Rice Wine Vinegar
1 c. tomato – diced
½ c. green olives – diced
½ c. kalamata olives – diced
1 Tbsp. cocoa powder (unsweetened)
2 Tbsp. sugar
Salt and pepper to taste
- Slice the eggplant lengthwise in ¼” slices and grill just until tender. When the eggplant is cool enough to handle, dice.
- Combine tomatoes, olives, cocoa and sugar to have ready for final step
- In a large sauté pan over medium high heat, cook the onions and celery in the olive oil, until tender – about 2 minutes.
- Add the diced eggplant, garlic and capers. Cook for an additional 2 minutes, and then add the vinegar.
- Allow to reduce for approximately one minute before adding the tomatoes & olive mixture. Toss to coat. Taste and season with salt & pepper as needed.
- Remove from heat and transfer to a glass bowl. Allow to marinate for 2-4 hours before serving. This can be made the day before – it holds well for several days.
By Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA 16801 814-237-4422
menus online @ www.HarrisonsMenu.com