Sweltering Summer Caponata

Imagine sitting at a large table surrounded by every person you love. Think of the laughter, the conversation. This dish is the centerfold at that table. The savory scents of balsamic, garlic and olives enveloping the air. Caponata is a Sicilian dish and it can be served hot or cold. I like it hot with crusty gluten free baguettes and a little bit of pesto. Oh yes. Heaven on earth. Filled with summers best,  easy and quick to make so the kitchen does not become a sauna…beware this beauty will become a staple for your Summer entertaining!

The Goods ::

Extra Virgin Olive Oil

2 large Eggplants , cut into fairly large pieces

2 teaspoons fresh minced oregano

1 small red onion chopped

4-5 cloves garlic , peeled and finely minced

1 small bunch fresh flat-leaf parsley , leaves picked and stalks minced

Handful of basil ribboned

2 mint leaves minced

3 tablespoons capers

1 handful green olives roughly chopped and de- pitted

2-3 tablespoons herbed vinegar made with fig balsamic

5 large ripe tomatoes, roughly chopped

2 tablespoons toasted slivered almonds

Pink salt + Pepper to Taste

Get Cooking ::

First place your fig balsamic in a small bowl and add minced basil, parsley, oregano and a touch of mint.

Coat a large cast iron pan in olive oil and place on a medium high heat. Add your eggplant and oregano with a bit of salt and pepper and gently mix to combine.  Make sure the eggplant is evenly coated in the oil. Dance around your kitchen and cook for about 6-8 minutes, gently stirring the pan every 2 minutes. You want the eggplant to reach a gorgeous golden color. Once you get that color add your onion, garlic, parsley stalks and a couple minced leaves and continue to cook until fragrant. Toss in your capers and olives then drizzle over your herbed fig balsamic. Allow to thicken and then add your tomatoes and simmer for 20 minutes until the aroma fills your home and the eggplant and tomatoes are tender. Season with pink salt and pepper to taste. Feel free to add in some red chili flakes for a kick and serve with another drizzle of olive oil, vinegar, parsley and your toasted almonds! Enjoy.