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Categories:
eggplant kosher salt extra-virgin olive oil red onion capers olives aged balsamic vinegar tomato sauce freshly ground pepper baguette basil
Viewed: 26 - Published at: 6 years agoIngredients
- One 1 1/2-pound eggplant
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 small red onion, sliced
- 1 tablespoon drained capers
- 1 tablespoon chopped kalamata olives
- 1 tablespoon aged balsamic vinegar
- 1/2 cup tomato sauce or puree
- Freshly ground pepper
- 40 thin toasted slices of baguette, for serving
- 1 tablespoon chopped basil
Method
- Quarter the eggplant lengthwise.
- Scoop out the very seedy parts and discard.
- Cut the remaining eggplant into 1/2-inch dice.
- In a colander set in the sink, lightly salt the eggplant cubes and toss well.
- Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour.
- Rinse the eggplant cubes and pat dry.
- In a large skillet, heat 1 tablespoon of the oil.
- Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes.
- Transfer the eggplant to a bowl.
- Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes.
- Return the eggplant to the skillet.
- Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated.
- Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes.
- Season with salt and pepper and transfer to a bowl to cool.
- Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.
