eggplant caponata

Q ponata, a traditional Sicilian eggplant preparation, is the perfect

example of agrodolce, the Italian word for combining sweet and sour
flavors in savory dishes. When people order this antipasto at the
Pizzeria, we suggest they also get an order ofFett'Unta (page 65) to absorb the
delicious flavors of the caponata. Caponata is an ideal dish to serve at a party,
because you can prepare it in advance and serve it at room temperature.

SERVES 4

® SUGGESTED WINE PAIRING: MARSALA SUPERIORE SECCO (SICILY)

Jb
lace the eggplant cubes in a bowl, sprinkle with the salt 1112 pounds eggplant, cut into
and pepper, and toss to coat the eggplant with the sea- l-inch cubes (about 8 cups)
2 teaspoons kosher salt,
sonings.
plus more to taste
Heat \4 cup of the olive oil in a large saute pan over medium-high 1/4 teaspoon freshly ground
heat until it is almost smoking and slides easily in the pan, 2 to 3 min- black pepper
utes. Add the eggplant cubes. (Don't worry if the pan is crowded, as 3f4 cup extra-virgin oliv~ oil
the eggplant will cook down quickly.) Cook the eggplant undisturbed 1/2 large yellow Spanish onion,

for 2 minutes until it begins to brown. You want the eggplant to get a cut into l-inch dice (about
deep brown color, so really try to resist the temptation to stir it while it 1 cup)
2 garlic cloves, thinly sliced
cooks. Drizzle \4 cup of the remaining olive oil over the eggplant and
2 tablespoons dried currants
cook for another 6 to 7 minutes, until the eggplant is brown all over, 1/2 teaspoon red pepper flakes
shaking the pan and turning the eggplant to brown the pieces evenly, 1/2 cup Passata di Pomodoro
and adding the last \4 cup of olive oil midway through that time. (page 25) or tomato sauce
Use a slotted spatula to remove the eggplant to a plate and reduce 1/4 cup balsamic vinegar

the heat to medium. Add the onion to the pan and cook, stirring con- 1 teaspoon fresh thyme leaves
1/2 teaspoon sugar, plus
stantly so the water released from the onion deglazes the pan you
more to taste
cooked the eggplant in, until the onion is translucent, about 3 minutes.
3 tablespoons Toasted Pine
Add the garlic, currants, and red pepper flakes and cook for 1 to 2 min-
Nuts (page 63)
utes, until the garlic is fragrant, stirring constantly so it doesn't brown.
Add the passata, balsamic vinegar, thyme, and sugar, and stir to com-
bine. Return the eggplant to the pan and add 2 tablespoons of the pine
nuts. Stir gently to combine the ingredients, cover, and cook for 5 min-
utes. Remove the lid and cook for another 5 minutes, or until almost
all of the liquid is evaporated. Taste for seasoning and add more salt or
sugar, if desired. Serve or set the caponata aside to cool to room tem-
perature, transfer it to an airtight container, and refrigerate for up to
three days. Bring the caponata to room temperature and sprinkle the
remaining tablespoon of pine nuts over the top just before serving.