Star Child Awarded 2013 Nautilus Medal
Star Child has been selected for a 2013 Nautilus Silver Medal Award. The award program, whic…
This makes a lovely side dish to lamb or chicken, a tasty summer spread for crackers or bruschetta, or on a sandwich with a little feta or goat cheese. The first time I tasted caponata as a child, I was not too impressed with the salty, slightly bitter glob that had been scooped from a jar. With the magic of the Fairy Tale eggplants, however, the dish is a revelation, not to mention a new summertime favorite!
2 quarts Fairy Tale eggplant (about a pound)
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup red wine vinegar
1/2 cup chopped celery
2 tablespoons capers, drained
1/3 cup chopped pitted olives, Kalamata or cracked green
1 chopped medium tomato
1/3 cup olive oil
2 tablespoons chopped fresh oregano
1/2-1 teaspoons red pepper flakes
salt and pepper to taste
Remove the green "caps" and cut the eggplants into 1/2 inch cubes or cut crossways into 1/2 inch rounds. Place olive oil in sauté pan and heat to medium hot and add the eggplant, onion, and celery. Sauté about 5 minutes and add the garlic. Stir for about two minutes more and add the remaining ingredients. Cover and simmer until the eggplant is tender but not mushy about 20 - 30 minutes, stirring occasionally. This dish is best served a few hours after cooking when all the flavors have melded. Serve hot, cold or at room temperature. Makes about 5-6 cups.