Eggplant Caponata

I know you're wondering if I made a mistake.

You're thinking, "Did she load the wrong pic for a recipe about sweet and sour eggplant?  Did she forget to edit?  She's making early blunders that will ultimately derail her brand new blog."

Heh…heh… I am completely in control.  Bear with me on this one.

I attended Justin Timberlake's Philly Concert on Tuesday, February 25, and I've got to tell you that it was spectacular in every way.  Of course, JT was the artist extraordinaire showcasing his many talents.  He was the singer, the dancer, pianist and guitarist, and he could do all of this amidst a video background, a light show, and thousands of screaming fans…for 2 1/2 hours!  Stay with me cause I don't wanna lose you now.

At midshow, the apron of the stage separated and slowly moved down and over the packed arena (see photo above) while JT and his entourage of singers and dancers kept their sexy on.  What a feat of engineering.

Earlier, our group of four had prepared for the event at my daughter's house.  We wore black tank tops, each painted with either a J, T, 20/, or 20.  If you're still hanging in with this story, then you probably know that the concert was part of his 20/20 Experience tour.

We planned to have snacks before heading to the Wells Fargo Center, and though we didn't try Jack or even Jim, we did enjoy Geyser Peak's Sauve Blanc with Eggplant Caponata.  Tah dah!  The connection at last.

This caponata was nestled in a ring of ricotta cheese and we used crunchy bagel chips to dip into the duo.  It was a TKO, and that's all I have to say.

Eggplant Caponata
adapted slightly from Brooklyn Salt's recipe
Yield:  As an appetizer, enough for 4-6 people

2 tablespoons olive oil
1 small yellow onion, chopped
1 and 1/2 celery stalks, chopped
Pinch of salt
1 medium eggplant, skinned and cubed
1/2 cup pitted green olives, chopped
1 tablespoon drained capers
1/2 teaspoon red pepper flakes
2-3 sun-dried tomatoes, in oil
2 and 1/2 whole peeled tomatoes, from a 14 oz. can of whole peeled tomatoes
1/8 cup red wine vinegar
1/2 tablespoon sugar

Directions

Note:  This recipe is made easily from one pot.  I used a non-stick Dutch oven, but any larger sauté pan with high sides will work.  You cook a portion of the ingredients together and then let them cool in your serving bowl while cooking the next portion, etc.  When finished, there is not much to clean up.

1.  Heat olive oil in a Dutch oven or sauté pan over medium/high heat.  Add the onion, celery, and a small pinch of salt.  Cook, stirring occasionally until the celery and onions are completely soft and somewhat caramelized.  Transfer to a bowl to cool.

2.  Return the Dutch oven to the stovetop.  Add the eggplant and sprinkle it with a pinch of salt.  Do not stir the eggplant until the bottom layer browns slightly.  Then stir everything up and let it brown again on the bottom layer.  Continue to do this until all of the cubes are browned and the volume has decreased by half or more.  Collapsing is good!  Transfer the eggplant to the same bowl with the onion and celery.

3.  Return the Dutch oven to the stovetop and add the olives, capers, red pepper flakes, and sun-dried tomatoes.  Sauté for a few minutes until the aromas are released.  Then add in the tomatoes, vinegar, and sugar.  Stir, breaking up the tomatoes.  Let simmer for a couple minutes.

4.  Transfer the olive mixture to the bowl with the onions, celery, and eggplant.

5.  Mix all the ingredients well and let cool.  Serve on toasted slices of baguette, on a bed of ricotta cheese, or as a dip with crackers.