Eggplant Caponata
By Joe the Baker
Summer 2021
The Texas Veggies recipe series features Texas grown vegetables and ingredients.
Caponata is a Sicilian sweet and sour version of ratatouille. Make this one-skillet recipe using ingredients sourced from the Coppell Farmers Market to incorporate Texas flavor.
Ingredients
- 1 pound eggplant, chopped, peeling optional
- 4 T Texas Olive Ranch olive oil
- 1 medium red onion, chopped
- 2 cups tomatoes, peeled and chopped
- 3/4 cup olives, drained and chopped, reserve liquid
- 1/4 cup capers
- Tablespoon pine nuts
- 1 T Texas Olive Ranch vinegar, any flavor
- Sourdough loaf
- Chopped parsley to finish
Steps
1.
Peel and finely dice the onion. Set aside.
2.
Remove the leaves from the eggplant and cut off the top and bottom. If using a globe eggplant (as opposed to a long and skinny eggplant), turn the vegetable on one end and cut it into quarters. Lay half of it flat on the cutting board and quarter it again, then cut into evenly sized cubes. Repeat until the whole eggplant is cubed. Place cut pieces into a bowl of water to prevent the eggplant from oxidizing.
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3.
Cut tomatoes into quarters and remove the stem and firm part of the attached core. Cut the quarters into thirds, then dice into cubes. Set aside.
4.
Drain and chop the olives.
5.
In a medium skillet, heat 2T of Texas Olive Ranch Olive Oil on medium high heat. Add the chopped eggplant (discard water if used in step 2). Season with salt and pepper and cook until brown and tender, stirring only occasionally to prevent burning.
6.
Add chopped olives and onions. Combine gently and cook until the onions are golden in color, stirring only occasionally.
7.
Add the tomatoes, capers and pine nuts and stir well. Reduce heat to low. Cover and simmer until a thick sauce is formed.
8.
To finish, stir in a drizzle of Texas Olive Oil vinegar. Mound onto a slice of toasted sourdough bread, top with chopped parsley, and serve.
