We had an extra eggplant from when we made Eggplant Parmesan Subs, and it desperately needed to be used. Adam is in no way an eggplant eater, so I tried to think of something I could make that I could easily take with me to work or rehearsals. I decided that Eggplant Caponata would be fantastically delicious--and it was! Although I wasn't able to completely sway his view of eggplant, Adam loved the flavor of the dish and ate his fair share. (Sorry, but this picture does not do the caponata justice.)
Eggplant Caponata
Last night we ate the caponata with a fork straight out of the bowl, but you could top pasta or bruschetta with it for a delicious meal or appetizer. You could turn it into a dip by scooping it up with hearty pita chips. I am even considering topping cottage cheese with the mixture for lunch.
1 large eggplant, cubed
1 clove garlic, minced
1/2 to 3/4 of a can (24 oz.) whole tomatoes, diced, reserving liquid (a 15 oz can of diced tomatoes or 2 tomatoes diced, would work perfectly as well)
1 Tbs. capers
scant 1/4 cup Kalamata olives, halved
1/4 tsp. cinnamon
1/4 oz. unsweetened baker's chocolate
1 tsp. dried oregano
salt and pepper to taste
1. Heat 1 Tbs. olive oil in large, non-stick skillet over medium-high heat. Add eggplant and cook approximately 8 minutes, or until tender. Add the garlic, sauteing until fragrant, and then the tomatoes. Allow the mixture to soften and steam slightly.
2. Add the remaining ingredients. Make sure that the baker's chocolate melts and is thoroughly mixed throughout the caponata. If the mixture looks slightly dry, add some of the reserved tomato liquid until the caponata has reached the desired consistency.
3. Eat and enjoy in your preferred manner.
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