Martin & Bill’s Eggplant Caponata

EggplantI don’t know about you, but when I buy this stuff in a jar, it looks like cat food. That’s not the plan here. You should be able to identify the various ingredients in this great appetizer. This dish mixes the best tastes of summer with crushed red pepper and basil, among other things as you will see.

This dish is great on rice crackers, pita chips, bagel crisps or thinly sliced crusty bread.

The recipe calls for one large eggplant. If you use the Italian eggplant, they are generally a bit smaller so you’ll probably need two. The recipe also calls for pickled peppers. If you’re using pepperoncini or hot/sweet vinegar peppers, you should use about 3 or 4. If you’re using banana peppers, they are larger so you’ll probably need just two.

Ingredients

1 large eggplant

1 medium or large red onion

6 garlic cloves

3-4 pickled peppers (Pepperoncini, hot or sweet vinegar peppers)

1 medium red pepper

1 lemon, thinly sliced

3 tbsp capers

6-8 fresh basil leaves, trimmed and cut in strips

1 tbsp crushed red pepper (more if you choose)

5 tbsp extra-virgin olive oil, divided

sea salt and fresh-ground black pepper to taste

Rice crackers, pita chips, bagel crisps or thin-sliced crusty bread (for serving)

Directions

Preheat your oven to 425 degrees. Roughly chop the pickled peppers and set aside for later.

Leaving the skin on, cut the eggplant into cubes. Roughly chop the onion, red pepper, and garlic. Put the ingredients into a bowl and add the crushed red pepper flakes and 3 tbsp of the olive oil, Add sea salt and pepper to taste.

Transfer to a baking sheet and scatter the lemon slices over the top. Place in the oven and cook for at least 25 minutes.

Remove the vegetables from the oven and allow them to cool slightly. Then, transfer them to a food process and chop roughly. Don’t do this on an automatic setting. Do this more or less manually so that you don’t pureé the vegetables.

Transfer this back into a bowl, and add the capers, basil, pickled peppers and remaining 2 tbsp of extra-virgin olive oil. Taste and add more salt and pepper if necessary.

Refrigerate for a minimum of 2 hours. However, overnight results in a much better flavor.

Serve with rice crackers, pita chips, bagel crisps or crusty bread. A nice red wine goes well with this.

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