Eggplant insanity

The farms are practically giving away eggplant this time of the year.  I picked up our weekly box at Amber Wave Farmst this week and there were two huge bins, one of zucchini and one of eggplant, with a sign that said take all you want. 

What do you do with all the eggplant?  I made Caponata.  You can follow the amounts below or not.  In the end it kind of doesn't matter.  Caponata is one of those dishes that is almost like a kitchen sink.  Pour it all in and it just works.  I used Liz Neumarks recipe as my base.

5/6 large to medium eggplants and more

2 big sweet onions diced

1 cup diced celery

1 tbsp. thyme leaves

1 tbsp. rosemary leaves

2 yellow and 2 red peppers roasted (I roasted them whole on the grill)

1 cup capers drained

3/4 cup red wine vinegar

1/4 cup sugar

2 cups chopped tomatoes

I took 5 eggplants of all different sizes including about 10 of these African orange eggplants that have hit the farm stands out here this summer.  I sliced them all put, doused them with olive oil and grilled.  Once I grilled them I let them cool and cut them into small pieces.

In a really large deep pan I lightly covered the bottom with olive oil.  I got it hot and then added in the onions, thyme, rosemary and some kosher salt (about a tsp. for taste).  Saute until tender.   Then I added in the grilled chopped eggplant.

I let the peppers get really black on the grill and then I let them cool.  Took the skin off and then chopped up the peppers and added them to the pan.  I also put in the capers, vinegar, sugar and tomatoes. 

Add salt and pepper to taste.  Crank up the heat a little and let the liquid evaporate as the mixture gets thicker.  Let cool and serve.  This stays really well in the refrigerator for more than a few days.

More than likely I will be making more in the next couple of weeks.  It is really yummy over anything. 

Comments (Archived):

  1. cinta

    I love Caponata… my grandmother used to make it …. great Sicilian dish. ill try and find her recipe to compare notes….. cinta

  2. AMT Editorial Staff

    Even easier. Our favorite eggplant recipe:slice eggplant thinly into roundssalt a little and let sweat for 30-60 minutesheat oven to 350spread rounds on baking sheet or roasting pan lined with parchment papermix TJs sweet red pepper spread with the artichoke tapenadespread a little of the mix on each roundtop with fresh parmesanroast 30-45 minutes.YUMMMMMM!

    1. Gotham Gal


  3. pointsnfigures

    got to try, usually make ratatouille