My recipes need to be turned in next week, so I was
in a scramble to find a good vegetable side dish after making some very lackluster spinach cakes. I needed more bright color, which initially made me think of spinach, but eggplant also has a
beautiful color. The big issue with eggplant that I always hear is that it
soaks up oil very quickly, so I reduced the olive oil from 5 tablespoons to 1 tablespoon, and it turned out great! I served it with toasted French bread and spread the eggplant mixture on top like a crostini -
delicious!
Ingredients
1 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
3 tablespoons red wine vinegar
1/3 cup chopped fresh basil
Directions
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. 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. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
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