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Home > Restaurants > Recipes > Summer Caponata

Summer Caponata

Provided by: Chef Rebecca Charles
Served at: Pearl Oyster Bar

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: Italian
  • Special Requests: Vegetarian/Vegan
  • Reader Rating: Write a Review

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Ingredients

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

Instructions

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.

(Published 2002)
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