Apparently it’s giant vegetable week. No jokes this time around though, these giant eggplants aren’t pinned together with straight pins, they’re legit, ginormous purple wonders.
Caponata is a Sicilian dish usually made with eggplant, olives, and capers in a sweet and sour sauce. I mixed the veggies up a bit and left out the capers 1. because I didn’t have any and 2. because I don’t like them anyway but it still turned out seriously delicious.
- Preheat the oven to 400 degrees. Cover a baking sheet with foil and toss 1 inch eggplant chunks with 2 Tbls. of the olive oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally.
- Heat the other 2 Tbls. of oil in a skillet and add chopped onion, zucchini, and olives. Once they begin to get tender, throw in the chopped tomato. Season with salt and pepper.
- Add 1/2 cup water to the skillet, the 2 Tbls. of vinegar, and the sugar. Cover and simmer until the liquid is reduced by half (it took about 6 or so minutes for me).
- Add the roasted eggplant pieces to the skillet and coat with the sauce mixture.
- Top toasted bread slices with the caponata for an appetizer, or mix in with pasta or meat as a sauce for an entree.
The original recipe called for green olives instead of black, celery instead of zucchini (you could use green bell pepper as a substitute too) and capers (which I left out completely) so you can pretty much tweak this recipe whichever way your vegetable cravings swing. Also, a recipe that can be both an appetizer or an entree!? I’m all about that kind of multi-tasking. I only used half of my roided-out eggplant but one normal grocery store eggplant would be perfect.