I feel kinda bad for the eggplant. It’s not really a well liked vegetable, it just kinda sits there all unassuming in the grocery store, just knowing no one’s going to buy it. Just kinda there. Don’t’ worry big round purple buddy, I’m here for you. I’ve got a recipe that’ll get people buying you. It’s a simple salad you can server warm or cold, or even can and preserve. This is another recipe I learned from that gentleman in Auburn, AL from Ariccia, Italy who served the ridiculously delicious porchetta (yes I know that recipe is coming too). While it’s not traditional caponata, he used the equipment he had (a BIG oven) and vegetables from the University farm to make it, so you know it was good. This recipe will make ALOT (like a few days worth) so I like to do it for parties then can some myself and save it for later.
2 lb eggplant, split and sliced about 1/2 inch thick
1/2 # each zucchini and yellow squash, cut the saem aas the eggplant
2 large tomatoes cut into wedges
1 small red onion medium dice (you guessed it, 1/2 inch)
1 small green pepper, medium diced
1/2 c. kalamata olives, sliced
1/4 c. capers, drained
1/4 c fresh chopped basil
1 tbsp chopped fresh tarragon
1 tbsp fresh chopped thyme
2 cloves garlic, crushed
1 tbsp fresh chopped oregano (or marjoram)
1/4 c balsamic vinegar
2 tbsp. tomato past
1/2 c. olive oil
- Two words, oven….on. 400 degress.
- In a large bowl, whisk together the herbs, garlic, tomato paste, and vinegar until they’re smooth. Slowly whisk in the oil. If it breaks, it’s no big deal.
- Lay out your vegetables on a sheet tray, then brush them with some of this dressing we just made. There’s going to be some left over for us to tie everything together with later.
- Roast your vegetable for about 20-30 minutes. Brush them about half way through with more of the dressing. Once they come out, let them cool for about 10 minutes.
- Now it’s time to mix everything together. Vegetable, dressing olive and capers.
Fresh roasted, SON!!!! Recognize!!!
You can serve this right away while it’s fresh or you can let it site overnight. I like to mix arrugula, mizuna or any other bitter green with it. this also goes great with some cured meats, and nice cheeses Italian or Spanish. OOOOHHHHH!!!! Don’t forget the crusty artisan bread.
Happy Eating
-The Doctor