David Leite inspired us to try the caponata - a chutney-like bread-spreadable mixture of cooked eggplant and other vegetables - as soon as the work schedule allowed for advance dinner planning. (The hardest thing about this dish is that it must be made a few hours - a day, ideally - in advance.) This close relative of Provençal ratatouia and Greek moussaka demands careful cooking to get the consistency just right, followed by patience to get the flavor right. That said, we skipped capers due to the lack of availability and we skipped olives due to the lack of universal appeal. (I love the olives, but K does not.)
Toss the eggplant with salt, let it drain in a colander for an hour, dry. Sauté in olive oil, over medium heat:
- eggplant, until golden brown on all sides (~10 min), followed by
- celery, fennel, and zucchini until softened (3+ min),
and transfer these to a paper-towel-lined plate. Add oil and continue to sauté
- garlic and onion, until golden (~5 min), then add to them
- tomatoes, olives, capers, raisins, vinegar, and sugar (10 min)
Add back the vegetables to the pan and cook more - for about 10 min - but not so much that mush forms. Season to taste with salt and pepper and refrigerate for a day or more.
About an hour before serving the caponata, remove it from the refrigerator and bring it to room temperature. Serve sprinkled with the pine nuts, almonds, and basil.
- 1 large eggplant (~1 1/4 lb total), cut into 1-inch cubes
- salt for extracting the liquid
- olive oil
- 3 stalks celery, diced
- 1/2 bulb fennel, diced
- 1/2 large zucchini, diced
- 1-3 cloves garlic, minced
- 1/2 medium onion, diced
- 2 medium-sized tomatoes, diced
- 1/2 cup green olives, chopped (optional)
- 1/4 cup drained capers
- 1/4 cup raisins
- 1/4 cup white wine vinegar
- 1 tablespoon granulated sugar
- salt and freshly cracked black pepper
To finish:
- 1/4 to 1/3 cup pine nuts, lightly toasted
- 1/3 cup whole raw almonds, lightly toasted
- 1/4 cup minced fresh basil