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.
 

SWEET & SOUR EGGPLANT

In Italy's boot and heel, eggplant reigns supreme. Whether fried, char-grilled or teamed with red sauce, this ink-purple verdura is at the heart of countless rustic recipes.

Historically, Italy's south was poorer and more rural than the north.  Its cuisine reflects this reality -- rich in  local vegetables and seafood but short on more expensive red meats.  Carne -- beef, pork and lamb -- was a pricey treat reserved for Sunday dinners or dry-cured as salami.

In southern Italian kitchens, eggplant fills the role that cutlets or steak play in richer regions.  People make eggplant meatballs (polpette di melanzane) throughout the south, substituting ground meat with eggplant and bread crumbs.  

Melanzane in agrodolce is common in Sicly, Calabria and Campania.  Grilled or pan-fried eggplant are dressed in a tangy slurry of red wine vinegar, sugar, garlic and herbs.  Porous eggplant will sponge up the tart marinade.  Because the glaze is vinegar-based, the dish will last up to a week in the fridge.  Serve chilled or at room temperature.

SUPERMARKET TIP:

Italian eggplants are thinner, longer and all-around tinier than American supermarket varietals.  If possible, look for either "Italian eggplant" or "Japanese eggplant."  Gigantic eggplants can have a bitter taste.

INGREDIENTS:

• 4 or 5 eggplants, cubed
• 1 sweet onions, diced
• 1 cup of good red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon capers
• Fresh mint or flat-leaf parsley, chopped
• Salt & pepper

Cut the eggplants into cubes. For tips on cubing an eggplant, go here: How to cube an eggplant

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In a large frying pan, heat 4-5 tablespoons of extra virgin olive oil over medium heat.  Olive oil has a low burn temperature, so be careful not to get it too hot.  It will smoke and taste bad.  Pan fry the cubed eggplant until each cube has softened and is golden brown / lightly caramelized on all sides -- about 8-10 minutes.  Cook the eggplant in batches. You won't be able to cook it all at once.  

Fry about 20 cubes at a time.  You may need to add more olive oil after cooking a batch.  Remove the browned eggplant and place it in a large mixing bowl.  Then, cook the onion on medium-low heat in the same pan until translucent. Add the cooked onion to the bowl with the caramelized eggplant.
Photo: www.ideericette.it

When the eggplant is done, make the marinade.  Whisk the minced garlic, red wine vinegar, fresh herbs, capers and sugar together in a bowl.   If you are cooking large eggplants, you will need to double the marinade proportions.  Taste the marinade and add salt and pepper.  Pour the marinade over the pan-fried eggplant and onion, tossing the mixture.  Let the eggplant sit at room temperature for 30 minutes, mixing every 5 minutes to ensure that the marinade is evenly distributed.  
This photo is from www.mondodelgusto.it