Whole Foods’ Eggplant Caponata
Working alongside a talented vegan chef a few days a week has it’s perks. I have an instant resource when I need an ingredient question answered, or in this case, need a recipe idea for the eggplant that had been sitting in my kitchen unused for too long. The Chef suggested I make an Eggplant Caponata dish, and I came across this one from Whole Foods for Sicilian-Style Eggplant Caponata that had a combo of some very flavorful ingredients.
Because of an insanely jam-packed week, I actually had to prep this meal in a few steps over two days. (It’s really not a complicated meal, though.) But the end result was worth the work and wait. I chopped on Tuesday, cooked the caponata before a client’s session on Wednesday, and then enjoyed the meal all together – cooled to room temperature as suggested – after she left. Funk sneakily enjoyed a bowl of the caponata before I had time to reheat and serve it, saying the smell was so delicious, he couldn’t resist and wait for dinner. It really did smell amazing. We topped a Cinque e’ Cinque frittata with the caponata and Mmmmmm’d our way through the meal. Just look at the incredible list of ingredients – the savory, nutty, salty, briney, sweet flavors were bursting in our mouth with every bite! You could also enjoy the caponata on top of some crackers for a party appetizer. Perfect for those holiday get-togethers coming up!
6 cups chopped eggplant, about 2 medium
1/4 cup extra virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
1/4 cup lightly toasted pine nuts
1 to 2 tablespoons natural cane sugar
1/3 cup red wine vinegar
1/4 to 1/2 teaspoon dried chile flakes, optional
Sea salt, to taste
1/2 cup green Sicilian olives, minced for garnish