Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Eggplant Caponata

eggplant-caponata-main

Today’s mezze comes to us from Sicily by way of Arab influence in the region. Eggplant caponata is a savory and sour eggplant relish, typically served as an appetizer course over crostini. There are many variations on caponata including pinenuts, celery, or raisins; its flavor changing with the addition of each new ingredient. In my book, a good eggplant caponata must include capers and olives along with the dish’s key ingredients – eggplant and tomatoes. I like to add artichoke hearts as well, as I have in the recipe below. –jacque

Ingredients

1 large Italian eggplant, diced

½ cup olive oil

3 cloves garlic, minced

½ large red onion, diced

½ cup capers

1 cup artichoke hearts, chopped {I prefer those canned in water}

1 cup black olives, chopped

1 cup crushed tomatoes

1 teaspoon red pepper flakes

salt and pepper, to taste

Directions

1. Prepare your mise en place by chopping up all of your vegetables. For the eggplant, I think to leave some of the skin on.

2. In a large sauté pan, heat olive oil and sauté eggplant, garlic, and onions until they begin to turn translucent.

3. Add capers, artichokes, and black olives to the mixture and continue to sauté.

4. Add crushed tomatoes, cover pan, and reduce heat to simmer.

5. Once caponata is well heated and ingredients are well incorporated, add red pepper flakes, salt, and pepper to season.

6. Serve hot or allow to cool to room temperature before serving. I like to spoon the caponata over crostini or serve with pita chips for dipping.

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Information

This entry was posted on February 19, 2013 by in Appetizers/Dips, Mezze, Side Dishes and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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