Eggplant Caponatina (Caponata)
One of my favorite things to make as the weather gets colder is caponata, or as my family calls it “caponatina”. Depending on what I have in my refrigerator at the time, my recipe for caponatina always varies, but the main staples are usually the following:
- Jersey tomatoes (okay, you can use any tomatoes, but let’s just say I am more than biased towards Jersey tomatoes!)
First, you start off by browning a chopped up onion in a pan with olive oil with some garlic. Then, add diced eggplant, peppers and tomatoes. Once the eggplant gets soft, add in olives, capers, pine nuts and a little bit of balsamic vinegar, and let it sit covered on the stove until it browns. Sometimes I have added a little bit of cinnamon to it at the end, but it depends on my mood as I am making it.
The best part is eating it - most of the time I have it on semolina bread (it’s also amazing cold), but I highly recommend putting it on pasta and drinking it with a nice glass (or three) of Nero d’Avola.