A few weeks ago Paul came home from a trip to Rosemont, our local food market and bakery, with a container of Eggplant Caponata. After enjoying a bite or two my thoughts of course went to “I must have more of this” followed by “I wonder if I could make this?”
The container from Rosemont listed the ingredients, but I was on my own for the amounts and method of preparation. Google, being my friend, kindly offered up countless variations of eggplant caponata. Some had pinenuts. Some had chocolate! Feeling a bit overwhelmed with trying to find the perfect recipe amongst the multitude, I decided just to wing it.
I had on hand white eggplant, onions, and home canned tomatoes from this summer’s garden. From last week’s farm share from Laughing Stock Farm, I had some sweet bell peppers. All that plus a few pantry and grocery items and I was ready to create kitchen magic (hopefully).
My sous chef and I spent around an hour chopping, sautéing, and simmering, and the resulting caponata was delicious, but perhaps not so lovely to look at. I think the combination of white eggplant, yellow pepper, and golden raisins along with the other ingredients created a monochromatic color palette. I think next time I make this I’ll try for veggies with more vibrant colors. I will be sure to post an update if I come up with the perfect combination of caponata taste and beauty.
To go with the caponata I experimented with making crusty bread, and the two were a perfect pair. The bread will be the topic of a future post, so stay tuned!
Click here for the Eggplant Caponata recipe.