Smothered Eggplant and Summer Vegetables

Name: Smothered Eggplant and Summer Vegetables
Yield: makes 8 cups, serving 6 or more
Ingredients: 4 or 5 small firm eggplants (2 pounds total); 2 1/2 teaspoons coarse sea salt or kosher salt, or to taste; 1/2 cup red-wine vinegar; 2 tablespoons sugar; 2 medium onions (1 pound); 2 or 3 celery ribs; 1 pound fresh plum tomatoes; 1 cup Cerignola or other large green brine-cured olives; 1 cup vegetable oil; 6 tablespoons extra-virgin olive oil; 1/3 cup small capers, drained; 10 large fresh basil leaves; A small pan for reducing the vinegar and sugar; A heavy-bottomed skillet or sauté pan, at least 12-inch diameter

December 14, 2011

Caponata is a dense condiment of chunky fried eggplant and other vegetables and seasonings, jam-packed with flavor—sweet, sour, and salty all at once. Sicilians make caponata in many variations and enjoy it in countless ways. Here’s a version I love. Use it as a condiment on grilled meats and steamed fish, as a sauce for pasta, or as topping for bruschetta.

Recipe notes

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