It can be hard to stay focused at the Greenmarket this time of year. The stands are overflowing with produce begging to be purchased and whipped into this dish or that or even to be eaten on the spot (Jersey yellow peaches, I’m talking to you).
But on a recent trip to the ever-impressive Grand Army Plaza Farmer’s Market, I had an agenda–a meal to cook–and so I set my sights on the beckoning tables of purple eggplant. It was the star of my list, which included such other farm delights as green bell pepper, red onion, basil, and garlic, the last of which is positively swoon-worthy at this moment of summer.
The result? A rustic and hearty eggplant caponata that would take center stage at any simple summer supper, paired with warm toast dressed with olive oil, sea salt, and parmesan cheese. Even the pickiest eaters might be swayed to give this a taste when you liken the dish to their favorite pizza, which shares many of the same ingredients.
But the best part of this recipe, in my opinion, is the lack of precise measurements. You can–and should–modify this dish to suit your family’s taste or per your pantry’s offerings. No red wine vinegar? No problem. White will be just fine. The dish is also wonderful leftover, but best of luck convincing your family to save some for tomorrow!
Ingredients (serves 4 as a main with bread or toast for serving)
- 2 large eggplants or 4 small eggplants, roughly chopped
- 1 green bell pepper, chopped
- 1 medium red onion, chopped
- 1-2 large cloves of garlic, chopped
- olive oil
- pitted green olives, a handful chopped (I like Casteltravano, but choose your favorite)
- chopped almonds (or pine nuts or cashews), a palmful
- golden raisins, a palmful
- red wine vinegar, a generous splash
- tomato paste, a couple of tablespoons
- honey (white or brown sugar would also be fine, about a tablespoon
- basil, optional
Directions
Heat a large pan over medium-high heat. Add a couple of tablespoons of olive oil. Saute the pepper and onion, then, after a few minutes, add the garlic.
Add the eggplant and saute until eggplant is slightly softened. Throw in the capers, olives, nuts and raisins, adding more olive oil as necessary to prevent sticking.
After another few minutes, when the mixture has come together, add the vinegar, tomato paste, and honey. Give everything a good stir over the heat and finish with chopped or torn fresh basil leaves.
Salt and pepper to taste and, as always, pat yourself on the back for cooking up a fast, delicious, and healthy meal.
