Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Eggplant Caponata
Caponata is like an eggplant tapenade, with sweet notes as well as savory ones. My friend Patryk Battle introduced it to me, and we made some of it and fermented it for improved eating. This year, I altered his recipe slightly, and used this in as stuffed bread, as well as on top of crostini with charcuterie (pictured here).

1 large Italian eggplant, finely chopped
sea salt
fresh ground black pepper
1 C. almonds, toasted and chopped
½ C. extra virgin olive oil
1 onion, diced
2 celery ribs, sliced thin
1 bell pepper, chopped into small pieces
4 cloves garlic, minced
2 T. minced fresh mint
2 T. minced Italian parsley
2 T. tomato paste
½ t. ground cinnamon
2 T. capers
½ C. chopped figs
2 T. red wine vinegar
2 T. balsamic vinegar

Place the chopped eggplant into a sieve, and salt it. Allow to rest in the sink while you prep the other ingredients. When you’re ready, rinse the eggplant and pat it dry.

Warm the olive oil in a deep cast iron skillet, and sauté the onion, celery and garlic. Next add the pepper, then the eggplant. Allow all the veggies to soften, then add remaining ingredients, stirring to thoroughly combine. Taste to check seasonings, and ensure the caponata is heated through.  Serve warm, or freeze for later use. The caponata will keep in the fridge in a mason jar for about 5-7 days, but be sure to freeze any unused product after that, as mixtures of olive oil and garlic and develop botulism over time, even at refrigerator temperatures.

All content copyright 2018 Meredith Leigh | Background image by Cindy Kunst.