Caponata
is a Sicilian dish consisting
of roasted eggplant and various other
savory ingredients. This recipe was inspired
by Ina Garten, The Barefoot Contessa.
Eggplant is plentiful this time of year, and if you are like me you
are looking for good ways to use this wonderful vegetable before winter comes.
This is perhaps my favorite recipe using that odd purple Aubergine!
1 very large eggplant such as a green thumb or other variety, or several smaller ones with roasted flesh to equal about 2 Cups
1 Lemon juiced
1/2 C Roasted Red Pepper
3T Sirachi Hot Pepper sauce
1/2 C Green Olives, I used the stuffed ones, with garlic of course, but plain is just fine.
1 small can anchovies, about 6 fillets
1/4 C Capers, also add about 1T of the juice
1/4 C Olive Oil
1/2 Sweet Onion, diced and sautéed
1 Clove Garlic
1/4 C Pickled Peppers
2 T Tomato Paste
1 T salt
Black pepper to taste
Cut off ends of eggplant, rub Eggplant with olive oil. Place on foil lined baking sheet. Bake in 400
degree oven about 20-30 minutes until soft. Let cool. Meanwhile sauté diced onions in 2 t olive oil
until lightly caramelized. Remove from heat. Using a food processor or blender, place eggplant flesh,
remove skins and discard. make sure the eggplant is cool first! Add the rest of the ingredients, pulse
on low until mixed and chunky, or smooth to your desired degree. Ina Added about 1/2 C fresh parsley.
This dip is wonderful on pita chips, a topping
for a baked potato or any numerous uses! Also makes a great tapenade. Enjoy! Happy cooking.
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