Whole Foods’ Eggplant Caponata

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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!

Ingredients:

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

Click here for how to create this delicious dish! It may not look pretty, but it tasted like one of the best meals I’ve ever made. Thanks for another fabulous recipe, Whole Foods!

2 Comments

  1. Posted November 26, 2010 at 12:16 pm | Permalink

    What did you serve it on? Looks like egg?

  2. Janel
    Posted November 26, 2010 at 4:09 pm | Permalink

    Hi Chrisina – Nope not egg! It’s this Cinque e’ Cinque mix that I LOVE – check it out here: http://shop.lucini.com/Cinque-e-Cinque–NEW/c/Lucini@Cinque it’s made with chickpea flour and you just add salt and oil and water and voila! I wrote about my love for it here: http://eatwellwithjanelblog.com/lucini-italia-chickpea-frittat/

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