EGGPLANT CAPONATA

      
    Traditional Caponata -- a sweet-and-sour marriage of eggplant, celery, and capers -- is an oily affair.  This Sicilian antipasto is made by sauteing vegetables, olives and pine nuts in a bath of sizzling oil.  While frying helps to caramelize the eggplant, the final dish can be a bit... heavy.  To combat its unctuousness, I've begun baking mine. Roasting at high heat gives the veggies time to caramelize -- all with a fraction of the oil used in the classic recipe.    

Whether smeared on toast or eaten on its own, caponata offers a mix of tangy vinegar and oven-sweetened vegetables.  Sicilian recipes call for sauteing the cubed eggplant, diced celery and chopped onions separately -- to ensure that each ingredient morphs from raw to tender.  But, the same taste can be achieved by braising the melange, slowly, in a hot oven.

 Chop. Toss. Braise. Serve. 

INGREDIENTS

1 large sweet red onion, diced
3 large bell peppers -- red or yellow, diced

2 celery ribs, cut into 1/4-1/2 inch pieces

4-5 medium Italian eggplant, cubed (5 cups)

2 tbs. capers

2 cloves garlic, rough chopped

1/4 cup (4 tablespoons) extra virgin olive oil

1 can diced tomatoes (13 oz)

1.5 tbs sugar

1.5 tsp. salt

2 tablespoons red wine vinegar

Preheat the oven to 400F.  Dice and chop the assorted vegetables.  Place the vegetable mixture in 1 large roasting pan or 2 medium casserole pans.  Add the capers, minced garlic and olive oil.  Toss to coat all of the vegetables with the oil.  Once coated, pour in the canned tomatoes and toss once more.

Add in the salt, sugar and vinegar.  Toss the mixture to distribute the sweet-and-sour seasonings. Braise uncovered for 90 minutes in the oven.  After 40-45 minutes, stir vegetables with a wooden spoon -- this ensures that nothing will stick to the bottom of the pan.  By the end, the liquid will condense and the vegetables will turn pliant and sweet.

Feel free to leave any tasting additions / modifications in the comment section.