In recent years I have turned into a groccery shopping addict, unable to stop myself from putting at least 2 of everything into my basket. With common sense out the window I usually return home with 5 butternut squash “just in case I run out”.
Last week my addiction resulted in the purchase of 3 bags of mini eggplants. I had the best of intentions, but the eggplants somehow found themselves forgotten in the back corner of my fridge for a few days too long. I was in need of a dish that would use up a large amount of eggplants that were past their prime.
Caponata was the answer, and after tasting this recipe I realized that caponata should always be the answer. Its such a delicious and versatile dish, it can be served warm as a side dish or as a sauce with pasta, chicken or fish or it can be served cold as an antipasti with crackers or bread. Sweet, sour and salty it is a dish bursting with a variety of flavours. I recommend making it a day ahead as it tastes even better on day two once the flavours have had time to blend. It can be stored in a container in the fridge for up to 5 days.
- 2 tbsp olive oil
- 3 cloves garlic
- 2 onions, finely diced
- 4 cups chopped eggplants
- 4 cups chopped tomatoes
- 3 tbsp white vinegar
- 2 tbsp capers
- ½ cup chopped basil
- In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx ½ inch sized cubes and add to the frying pan. Season with salt
- Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
- Add the chopped tomatoes and vinegar to the pan and let the mixture simmer for approximately 10-15 minutes until the tomatoes have become soft
- Add in the chopped basil and capers and serve. Enjoy!