Eggplant Caponata
From “Earth to Table: Seasonal Recipes from an Organic Farm,” by Jeff Crump and Bettina Schormann (Ecco Books). Serves 4 as a main course, 8 as a side dish.
Ingredients
2 large eggplants, cut into 1-inch cubes
2 tablespoons kosher salt
1 1/2 cups olive oil, divided
6 stalks celery, cut into 1/2-inch dice
1/2 bulb fennel, cut into 1/2-inch dice
1 zucchini, cut into 1/2-inch dice
2 cloves garlic, minced
1 medium onion, cut into 1/2-inch pieces
3 medium tomatoes, cut into 1/2-inch dice
1 cup drained green olives, coarsely chopped
1/2 cup drained capers
1/2 cup sultana or golden raisins
1/2 cup pine nuts
1/2 cup white wine vinegar
2 tablespoons granulated sugar
Salt and pepper
3/4 cup whole raw almonds, lightly toasted
1/2 cup minced fresh basil
Directions
In a colander set over a large bowl, toss eggplant with salt. Let drain 1 hour. Rinse and pat dry with paper towels.
In a large, deep pot, heat 1 cup olive oil over medium heat until hot but not smoking. Add celery and fennel, saute for 1 minute. Add zucchini and saute for 3 minutes. Add eggplant and saute until golden brown and tender, about 10 minutes. Using a slotted spoon, transfer vegetables to a plate lined with paper towels.
Add remaining oil and saute garlic and onion over medium heat until golden, about 5 minutes. Add tomatoes, olives, capers, raisins, pine nuts, vinegar and sugar, cook 10 minutes. Stir in reserved vegetables and cook 10 minutes. Season with salt and pepper.
Transfer to a wide, shallow dish and let cool for 1 hour. Cover and refrigerate for at least 8 hours. Serve sprinkled with almonds and basil.
