Tonight was a ‘not turning on the oven’ kinda night… temps soared into the seventies on this last day of so called ‘winter’! What better way to celebrate than with a fresh homemade eggplant caponata… my version is not fried, rather baked! Saves on some calories, but equally delicious.
Early this morning, I baked diced eggplant that I tossed with olive oil, salt and ‘pepper’ [I know you’re all probably screeching] until VERY tender, sautéed an onion, celery, pignoli, raisin, marinated italian olives [courtesy of my mother-in-law] and capers till fragrant, and mixed in some sauce, along with some special ‘stuff’ for some tang and extra vibrancy! I let the flavors all marry together and voila a perfect light meal. Served perfectly alongside sliced fresh mozz and italian semolina bread this savory dish hit the spot!
at a low simmer…