Summer Eggplant Caponata
Recipe
About 6-8 Large Eggplant
Ingredients:
1 Large Eggplant, cut into cubes skin on
About a whole sprig of medium on the vine tomatoes. (about 1 ½ cups)
1 small red onion, thinly sliced
2 garlic cloves, crushed
¼ Cup water
Coarse sea salt
A bushel of Basil and mint, chopped by hand
Extra virgin olive oil
1 Large Eggplant, cut into cubes skin on
About a whole sprig of medium on the vine tomatoes. (about 1 ½ cups)
1 small red onion, thinly sliced
2 garlic cloves, crushed
¼ Cup water
Coarse sea salt
A bushel of Basil and mint, chopped by hand
Extra virgin olive oil
How to:
1. Cut your eggplants, skin on, in small cubes. You can remove the extra meat that has the seeds.
2. Slice your onion in small chunks, then proceed to smashing your garlics.
3. Add a dash on extra virgin to your large pan on medium heat. Proceed to add the onions and garlic, season with a little salt (should take 2-3 min). Then add your eggplants, season some more & add more olive oil (monitor as they dry up quickly).
4. Drizzle a little water (about ¼ cup), cover. Cook for 5 minutes.
5. Chop your cherry tomatoes and add them to your eggplants. Season with coarse sea salt.
6. Add your herbs. Stir cooking another 10 minutes.
7. Once eggplants are done, drizzle with good quality extra virgin olive oil.
Campagna is filled with simple and healthy Mediterranean dishes. This one is great for summer nights. Impress your guests and make sure to leave some for the following morning topped with eggs.