August 18, 2013

Tomato and eggplant caponata





Ripe summer tomatoes. Mmm. Plump eggplants. Mmm. Windowbox thyme. Mmm. I spent $26 dollars at a farm stand the other day. I picked up tomatoes, eggplant, 3 lb of new potatoes, enough hot peppers to freeze until next year, a half bushel of peaches, and fresh bell peppers. I love summer. The end.

Tomato and eggplant caponata
Yield: 4 servings

1 ripe large tomato, or 2 small ripe tomatoes, diced
1 large eggplant, diced
2-3 tbsp olive oil
1 tsp thyme, chopped
1 tbsp balsamic vinegar OR freshly squeezed lemon juice
salt and pepper
1-2 tsp capers
4-5 kalamata olives, chopped

1. Heat up the olive oil in a wide skillet over medium heat, and sauté the eggplant in a rich amount of olive oil until golden brown about 10-12 minutes. Once cooked, remove the eggplant and the remaining olive oil in a large bowl.

2. In another small mixing bowl combine the capers, chopped Kalamata olives, tomato chunks, thyme, vinegar, and salt and pepper. Stir together and then add to the sautéed eggplant and stir to combine. Adjust salt or herbs if necessary (although with the olives and capers you won't need to). Serve with some warm pita, or boiled new potatoes. The potatoes are excellent at soaking up the juices from the caponata. Drizzle olive oil on top if needed.

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