Eggplant Caponata

Name: Eggplant Caponata
Yield: serves 4
Ingredients: 1 1/2 pounds eggplant, cut into 1-inch cubes (about 8 cups); 2 teaspoons kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 1/2 large yellow Spanish onion, cut into 1-inch dice (about 1 cup); 2 garlic cloves, thinly sliced; 2 tablespoons dried currants; 1/2 teaspoon red pepper flakes; 1/2 cup Passata di Pomodoro (page 25) or tomato sauce; 1/4 cup balsamic vinegar; 1 teaspoon fresh thyme leaves; 1/2 teaspoon sugar, plus more to taste; 3 tablespoons Toasted Pine Nuts (page 63)

January 26, 2012

Caponata, a traditional Sicilian eggplant preparation, is the perfect example of agrodolce, the Italian word for combining sweet and sour flavors in savory dishes. When people order this antipasto at the Pizzeria, we suggest they also get an order of Fett’Unta (page 65) to absorb the delicious flavors of the caponata. Caponata is an ideal dish to serve at a party, because you can prepare it in advance and serve it at room temperature.

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