So the eggplants keep rolling in from my CSA. And while I’m getting sick of caponata (look for a recipe for Eggplant Parm Lasagna real soon), I tried one at a farmers market in the Whole Foods parking lot a few weeks ago that was different than mine and delicious, so I made it last week. Sorry forgot the pictures but here’s the recipe. It’s sweeter than mine, and I like the addition of the red pepper, I think it’s probably a better topping for crostini or bruschcetta than mine too. So anyway, here’s the recipe:
1 large eggplant – cut into 1 inch cubes; I used a bunch of smaller ones – maybe a pound
1 large onion – diced
1 red bell pepper, diced
4 cloves garlic (I inadvertently minced these but it still came out fine – I just added them towards the end of the saute so they wouldn’t burn)
2T tomato paste
1/4c raisins (I didn’t have raisins, so I used currants)
2T chopped green olives
2T chopped black olives
1/2 dried basil
1t oregano
1 – 2T Balsamic vinegar (pretty sure I used two)
1T sugar
1t crushed red pepper
1/4 cup water
Fry the eggplant in olive oil until dark golden brown. Okay so the recipe didn’t say how much olive oil and b/c I’m weight conscious I used 1t for each batch and did it in two batches – you could probably use more. Drain on paper towels (didn’t bother with this). Empty skillet of oil (didn’t bother with this). In 3T olive oil (I used less, maybe 1T), saute onion, pepper and garlic (remember if it’s minced add it to the end). I sauteed until they were softened. Add remaining ingredients and eggplant. Simmer about 15 – 20 minutes, serve warm or cold.