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Summer Caponata
REBECCA CHARLES
of
Pearl Oyster Bar
Serves 4.
6 Japanese eggplants
1/2 cup extra-virgin olive oil
1 large Vidalia onion, diced
4 medium cloves of garlic, minced
6 large plum tomatoes, halved, seeded, and diced
Salt and freshly ground pepper
1/2 cup white wine
3 tablespoons balsamic vinegar
1 tablespoon sugar
4 ounces black oil-cured olives (Nyon or Moroccan), pitted and chopped
4 ounces Picholine or other good green olives, pitted and chopped
5 medium-size basil leaves, chopped
Preheat the oven to 200 degrees. Rub 3 of the eggplants with a little oil, and roast in the oven until soft, about 45 minutes. Let cool, and chop roughly.
Quarter the three remaining eggplants lengthwise, and slice 1/2-inch thick. Heat 3 tablespoons of the oil in a large sauté pan, add the onions, and sauté over medium heat until translucent. Add the garlic and sauté for another 2 minutes. Add the raw eggplant and tomatoes and salt lightly. Cook for 2 minutes. Pour in wine, vinegar, and sugar. Cook down for about 10 minutes, stirring occasionally. Add roasted eggplant, and cook for another 5 minutes. Fold in olives, chopped basil, and remaining oil. Season with salt and pepper, and set aside to cool.
Charles's Perfect Grilled Fish Steak and Sugar Snap Peas With Lemon and Toasted Almonds.
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