The Fat Vegan Chef

Eggplant Caponata

CourseMain Dish, side dish
CuisineItalian, mediterranean, side dish

Servings	Prep Time
6-8people	20minutes

Cook Time

30minutes

Servings	Prep Time
6-8people	20minutes

Cook Time

30minutes

Ingredients

2each eggplantunpeeled medium dice
as needed extra virgin olive oilDo not use fine grade quality. Will be cooking/frying with this oil
1each red onionmedium dice
1each red bell peppermedium dice
1each green bell peppermedium dice (you can also use orange/yellow, just use half each)
4stalks celerymedium dice
6each roma tomatoesmedium dice
1tablespoon garlicminced
1cup black and green olivespitted and rough chopped
2tablespoons capers
1/4cup red wine vinegar
1/2teaspoon sea salt
3tablespoons pine nuts
1pinch red pepper flakes
1/4teaspoon black pepperfresh ground, plus to taste
3tablespoons fresh basilchiffonade
1each baguetteor other crusty bread
extra virgin olive oilGood high quality, single variety preferred

Instructions

In a dry and hot cast iron skillet on medium high dry toast the pine nuts, when they start to brown remove and set aside.
Add a tablespoon of the cooking olive oil and when hot add the red onion. Saute until it starts to be translucent, add the celery and cook a few minutes more. Next add the bell peppers and saute a couple minutes. Add garlic and cook until the garlic gets translucent. Remove from heat and place in a large pot.
Put a tablespoon of the cooking oil in the cast iron skillet and cook the tomatoes until they are broken down, add in the large pot. Clean out and dry the cast iron skillet and add a few tablespoons of oil in the skillet. When the oil is hot fry the eggplant, you will have to do this in a few batches. Cook until they are soft and brown. Place in the pot.
Set the cast iron skillet aside and put the pot on the heat. Add the salt, red pepper flakes, and ground black pepper. Mix well. Let the ingredients cook for a few minutes, Next add the olives and red wine vinegar. Cook for three minutes. Add 2 tablespoons of the basil, 2 tablespoons of the pine nuts, and the capers. Cook another two minutes. Remove from the heat and let cool on the stove for 20 minutes, then place in the refrigerator and let cool overnight.
The next day, put your oven on the broil setting, while the oven is heating up take the baguette and slice diagonally (or slice a loaf). Place a few tablespoons of your high quality extra virgin olive oil on a plate and lightly dip the bread in the oil. Place on a baking pan and toast in the hot oven until just golden brown.
Serve the eggplant caponata on a plate or in a bowl and garnish with the remaining basil and pine nuts. Place on the toasted bread and eat!

Recipe Notes

Columela Extra Virgin Olive Oil From Spain
Alessi – Fine Mediterranean Sea Salt
Assorted Spanish olives
Capers

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