Eggplant Caponata - Tucson News Now

Eggplant Caponata

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Melissa Kelly's

Eggplant Caponata

Primo Restaurant

(serves 4-6)

Olive oil

2 large eggplants, small dice

1 large red pepper, small dice

1 medium green pepper, small dice

2 medium red onions, small dice

3 T garlic, chopped

4 T capers, divided (2 T chopped, 2 T whole)

6 anchovy fillets, minced

1 cup balsamic vinaigrette

¾ cup brown sugar

¾ cup tomato puree

1 bunch basil, chiffonade

2 T oregano, chopped

salt and  pepper to taste

½ cup red vinegar

Heat about ¼ inch of oil in a large sauté pan (as the eggplant will soak it up).  Brown the eggplant in the oil in small batches.  Set aside in a stainless steel bowl.

Heat more oil.  Sauté peppers until soft.  Add to bowl with the eggplant.

Cook onions and garlic until onions are tender.  Add brown sugar and vinegar and cook 2 minutes.  Add tomato puree and cook until you have a thick, brown sweet-and-sour sauce.  Pour sauce over eggplant and peppers and toss to coat.  Add capers, anchovies and herbs, and mix well.  Adjust seasonings to taste.

Serve warm or at room temperature.

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