EGGPLANT CAPONATA

Sebastian and I also picked up some eggplants today, and because these also don't keep for too long we used them to make caponata for dinner. In addition to the eggplants, we also used vine ripe tomatoes, uncured yellow onions, music garlic, butter, and fresh oregano from the farmers market. Sebastian took all the photos above, which I absolutely love. The caponata still isn't perfect, but it's getting there. I'm taking Sebastian to Casa Nona so we can establish a caponata benchmark.

Third attempt at caponata:

I've made caponata with four different types of eggplants -- large dark round purple American, large round paler purple Sicilian, small longer dark ones, small longer paler purple ones. The best so far are the small dark ones from the farmer's market. I think they are Italian eggplants. The farmer's market person claimed that the small dark and lights were the same, but the dark tasted better to me and they had a slightly greener and firm flesh when raw. Below is how I want to make caponata the next time around.

Chop four smaller longer dark eggplants into half inch cubes. Toss with a sparing amount of olive oil (what might seem like barely enough to coat a fifth of the eggplant pieces) and a generous amount of freshly ground salt. Cook at 400 degrees in a single layer on an oiled surface until browned. Ideally, chop two small spring onions plus the green stems OR if this is not available, half a yellow (or other not sweet) onion and some green onions. Cook in olive oil until starting to color and then add two cloves of minced garlic. Before the garlic starts to burn, deglaze the pan with a splash of sherry vinegar. Add the roasted eggplant plus all the browned bits that stick. Cook briefly but do not overcook. Add two small very ripe chopped tomatoes that have been salted. Salt, pepper, red pepper flakes to taste. Mix in chopped basil and oregano. Serve over small rounds of bread toasted until golden brown in butter and olive oil and rubbed with garlic.

Note: the version I made today included balsamic vinegar, dried thyme, and chopped dried sour cherries. I thought the thyme was distracting and Sebastian thought the balsamic and cherries made the taste too sweet. Thus the absence of these ingredients in my "next time" recipe. I've also tried serving the caponata with fresh mint leaves and have considered adding toasted pine nuts, but I think that it would just be too many competing flavors if you're using fresh ingredients. With fresh ingredients, you can already taste the eggplant, tomato, onion, etc.