My most favorite way to cook aubergines or eggplants is making caponata, the great Sicilian antipasto. For Italians, it’s just an antipasto but for me I could already use it with either pasta, bread or even rice for main meal. Well, my best choice is to eat it with rice. It is also best eaten with Olive Bread. I love the sensation of melting aubergines with tomato sauce in my mouth. It makes me dreamy.
Serves 2 if used for main course but as antipasto it serves up to 4
- 1 large aubergine or 2 of those thin long eggplants, chopped in bite sizes
- 1 red pepper, chopped in bite sizes
- 2 tbsp capers, you can omit this if it’s not available in your area
- 3/4 cup of olives
- 1 large onion
- 3 cloves garlic
- 1 tbsp tomato puree
- 2 tbsp plain tomato sauce or any pasta sauce
- 2 tbsp olive oil
- pinch of fresh thyme and 1 tsp of chopped fresh rosemary (optional)
- If using thyme and rosemary shallow fry them until the aroma fills the house. Otherwise skip to step 2.
- Add garlic and onion respectively.
- Add the red pepper and stir fry for about 5 minutes.
- Add the aubergine. Cover the pan and stir once in a while until very soft.
- Stir in all the remaining ingredients then add salt accordingly.
Capers and tomato puree can be substituted with vinegar.
The original recipe includes sugar and vinegar but I don’t use them in mine.