I went to the Farmer’s Market last week and lucked out, really ripe plum tomatoes 6 for $1 and 2 big eggplants for $1. While trying to decide what to make with this bounty my dear friend Suzie recommended Caponata.

Caponata – I instantly thought of my Dad. Every night growing up when my Father came home from work, he made a tray of hors d’ouvres with assorted cheeses from the original Fairway on Broadway, olives, marinated mushroom or artichoke hearts and eggplant caponata. Most of the time it was the Progresso version called simply Eggplant Appetizer in the little blue can. My Father, Brother and I ate these delicacies while watching Benny Hill, laughing our heads off while waiting for my Mom to make dinner.

I tried to find the little blue can in the grocery store, sadly no luck. Apparently Progresso stopped making it when General Mills took them over. Ugh.

I decided to make my version of caponata similar to what I remembered tangy and sweet.

I also wanted to make it easy and less time consuming. Suzie recommended broiling the eggplant which would only take about 20 minutes as opposed to roasting for 1 hour. Thank you Suzie.

Results – this was so good Alexander and I ate most of it before the photo shoot and all of it before my husband got any. Oops guess I’ll have to make it again!

Enjoy!

Avec Amour, Victoria & Alexander

P.S. While writing this post my Mom called, she and my brother were at Fairway sampling the cheese and wanted to know which one I would like!

Easy Eggplant Caponata

Yield – about 3 Cups

2 Eggplants, large at least 1 1/2 pounds

2 Tablespoons Olive Oil

1 Clove of Garlic

1 Large Onion, chopped

3 to 4 Stalks of Celery, chopped

6 Plum Tomatoes, chopped

3 Tablespoons Capers

1 Tablespoon Balsamic Vinegar

1 Tablespoon Sugar

Fresh Thyme for garnish

1. Cut eggplants in half lengthwise, sprinkle with salt and let sit 1/2 to 1 hour to remove bitter juices, rinse off salt and pat dry eggplant, put cut side down on tin foil and place under broiler for 20 to 30 minutes until eggplant is tender and skin is wrinkled. Set aside.

2. In a 2 quart sauce pan heat olive oil over medium heat, smash clove of garlic with the back of a knife and then finely mince, add to oil and sauté for 1 minute then add onions and sauté until light golden brown, add celery.

3. Peel the skin off the eggplant – it should come right off, chop into large chunks, add to pan and cook for 10 minutes stirring occasionally, add capers, vinegar and sugar stir together and cook for another 2 minutes. Let cool and serve over crostini. The flavor develops even more and is better the day after. If possible plan ahead and make it one day early

1. Cut eggplants in half lengthwise, sprinkle with salt and let sit 1/2 to 1 hour to remove bitter juices,

rinse off salt and pat dry eggplant, put cut side down on tin foil and place under broiler

for 20 to 30 minutes until eggplant is tender and skin is wrinkled. Set aside.

2. In a 2 quart sauce pan heat olive oil over medium heat, smash clove of garlic with the back of a knife and then finely mince, add to oil and sauté for 1 minute then add onions and sauté until light golden brown,

add celery.

3. Peel the skin off the eggplant – it should come right off, chop into large chunks,

add to pan and cook for 10 minutes stirring occasionally,

add tomatoes, capers, vinegar and sugar stir together and cook for another 2 minutes.

Let cool and serve over crostini. Garnish with some fresh thyme. The flavor develops even more and is better the day after. If possible plan ahead and make it one day early.

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