Chunky Eggplant Caponata
Posted on August 19, 2009
Makes about 6 cups sauce
This fragrant sauce is easily assembled and quickly cooked. It makes a very satisfying supper served over a bowl of hot pasta and is equally delicious served as a topping on grilled rounds of olive oil and garlic seasoned bread for a pretty crostini style appetizer. Leave the skins on fresh tomatoes, their texture is not a problem in this rustic sauce.
- 1/3 cup extra-virgin olive oil
- 1 cup chopped onions
- 2 large cloves garlic, peeled
- ¼ cup dry red wine
- 1 medium black beauty eggplant (about 1 pound), peeled and cut into ½ inch dice
- 2 ½ to 3 pounds ripe summer tomatoes coarsely chopped, or 5 generous cups good- quality canned plum tomatoes, drained and coarsely chopped
- 1/3 cup large capers, rinsed and drained
- 1/3 cup Kalamata olives, pitted and coarsely chopped
- ¼ cup shredded fresh basil
- Freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until the onion is tender and transparent, about 5 minutes. Add the wine and simmer briefly. Stir in the eggplant and cook, uncovered, over medium-high heat, stirring occasionally, until tender and cooked down, about 15 minutes.
Stir in the tomatoes, capers and olives. Simmer gently until the tomatoes are very soft and the sauce is aromatic, about 20 minutes. Add the basil, stir and season to taste with pepper. Serve right away while hot over pasta with grated cheese on the side or cool to room temperature for crostini appetizers.
