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Caponata
Doris Jacobsen, Bon Appetit 2005
A really delicious and simple Italian appetizer to serve on slices of toasted baguette.
74 ml 5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
44 ml3 tablespoons red wine vinegar or half balsamic vinegar and half red wine vinegar
30 ml2 tablespoons drained capers
79 ml1/3 cup chopped fresh basil
Toasted pine nuts
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
A little bit of sweetness is typical of Caponata and so I added some raisins (traditional for some) and I used some balsamic vinegar as well. I also cooked it down without the lid to make it thicker thus holding on to the bread better.