There's An App for That [Rustic Eggplant Caponata]

...And by "app" I mean appetizer. I recently found myself in pickle—sadly not the kosher kind. I was heading to a friend's for a summer BBQ and in need of a crowd-pleasing (and easy) appetizer that could be made ahead, and withstand a two-hour car ride. Ah-ha! Caponata it is. No need to worry about it spoiling...and what do you know, I already had an eggplant in my fridge, begging to be eaten.

I'm convinced that as long as you use eggplant as the main ingredient, it's a "caponata." This dish is so versatile (re: forgiving), so feel free to add cherry tomatoes, or leave out the parsley if you prefer. Only have red peppers? No prob! Throw them in. Caponata is great on little toasts or crackers, and feel free to add a little chèvre or ricotta for a bit of extra indulgence. (Though, if bringing this dish anywhere aside from your kitchen to the table, add cheese once you've reached your destination.) Add it to an arugula salad, or enjoy it with penne. OMG SO MANY OPTIONS! This is my version, somewhat inspired by Yotam Ottolenghi's Aubergine Tricolore and adapted as to what I had in the fridge. More on my love for this culinary genius here. :)

you'll need...

1 large eggplant, roughly cut into 1/2 inch pieces

8 mini peppers, sliced vertically

2 tablespoons of olive oil

1 tablespoon of balsamic vinegar

1 tablespoon (or more, if desired) of capers

1/4 cup fresh parsley, roughly torn, no stems (basically a large handful)

1/4 teaspoon salt

a few grinds of black pepper

to make...

Preheat oven to 350 degrees. Chop eggplant and slice peppers. Add to a large, ovenproof baking dish and toss with olive oil, salt and pepper until coated (say what you will, hands work well for this). Roast in the oven for 15 minutes, and toss veggies (this time, obviously not with hands) so they cook evenly. Return to oven and cook for another 15 mins. Toss and cook for another 10 if vegetables are not yet soft. Add 1 tablespoon of balsamic and return to the over for another 5 (last time, I swear). By now they should be very tender. Once cooled, add in the capers and parsley. I recommend not eating it right away, so the flavors can meld and the eggplant can absorb the balsamic vinegar. Can be made 1 day ahead, makes about 2 cups.

Note: I find peppers spoil more quickly once cooked, so should be consumed within 2 days. Not that I expect there to be leftovers...

#Eggplant #peppers #vegan #vegetarian #appetizer #makeahead #easy #YotamOttolenghi