Eggplant contains chlorogenic acid, has antiviral and antibacterial properties, and helps lower harmful cholesterol (LDL). Anthocyanins, the pigments that give eggplant its color, also function as antioxidant and antiinflammatory compounds.
This week’s recipe for caponata is a real Sicilian treat that can be served as an appetizer or side dish. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.
–Wolfgang Puck
Ingredients
- 2 medium eggplants (You can use your choice of eggplant, whether the familiar, purple western or globe eggplant, or Italian eggplant, which is also purple, but smaller, lobed, and often shaped like a teardrop. The two varieties are similar in flavor and texture. Just make sure to choose eggplant that is firm and glossy)
- 2 large onions, chopped
- ½ cup olive oil
- 1½ cups celery, slice about ⅓-inch thick
- 2 red or green bell peppers, cut into 1-inch chunks
- 2 cloves garlic, chopped
- 2½ pounds peeled, seeded, and diced fresh tomatoes, or a 28-ounce can of Italian plum tomatoes, undrained, cut up (It is generally accepted that the best canned tomatoes are the San Marzano variety, but they are expensive. If the label includes “designation of origin” [DOP] San Marzano, the tomatoes were certified to be grown and canned within a specific Italian region. The Muir Glen brand whole peeled tomatoes, which are favored by America’s Test Kitchen, are also a tasty option)
- ⅓ cup red wine vinegar
- 2 Tbsp salt or to taste
- 2 Tbsp sugar
- ¼ cup chopped fresh basil or 2 Tbsp dried basil
- 3 Tbsp tomato paste
- ½ cup chopped parsley
- 1 teaspoon freshly ground pepper
- ¾ cup sliced stuffed green olives
- 4 Tbsp capers, drained
- 2–3 zucchini, sliced
- ½ cup pine nuts, lightly browned in olive oil
Instructions
- Cut unpeeled eggplant into 1-inch cubes. Heat olive oil in a 5- or 6-quart enameled cast iron (or otherwise non-reactive) casserole or Dutch oven. Add eggplant and onions and sauté for 5 minutes until lightly golden. (*Note:* If desired to save calories, although the recipe will not be as authentic, just place raw eggplant and onions in the casserole and proceed.)
- Add remaining ingredients to the casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally. Remove lid and simmer for about 10 minutes more or until thick (depends on the juiciness of the tomatoes). Serve at room temperature as an hors d’oeuvre in a bowl surrounded by sliced French or Italian bread, or as a salad on romaine leaves. The caponata will keep under refrigeration for 3 weeks.
Notes
This is the classic tomato-based version of sweet and sour eggplant stew as served in Sicily. It is a cousin to French ratatouille. This recipe comes from an article entitled From San Francisco that was about Loni Kuhn’s cooking school, Cook’s Tour. Although she taught many of the world's cuisines, she specialized in Italian cooking, with an emphasis on the hearty, rustic cuisine of Sicily.
In addition to the serving suggestions above, caponata also pairs well as a side dish with fish such as swordfish, mahi mahi, or tuna. It also makes a good filling for omelets and quiches.