It's official: summer is over (at least it is here in our Seattle headquarters). But what better way to celebrate fall than to use up the last of your summer vegetables, as part of a Sicilian menu? Try out this recipe for Eggplant Caponata as a starter; we recommended enjoying it with a glass of fruity white wine and reflecting back on the long, warm days of summer.
Make 6-8 appetizer servings
5 tablespoons olive oil
1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 yellow bell pepper, chopped
1 medium onion, cubed
4 large garlic cloves, chopped
2 cups fresh tomatoes, chopped
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts
Heat oil in heavy large pot over medium heat. Add eggplant, pepper, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
Serve with crusty white bread, cheese and a glass of fruity white wine.
To enjoy even more Sicilian delicacies, join us on our Circumnavigation of Sicily
expedition, departing in August 2014, where you will attend cooking demonstrations on how to prepare traditional Sicilian dishes, plus enjoy several wine tastings from the Marsala and Licata regions.