Here’s a great recipe featuring late summer eggplant and the Japanese Ichiban variety from the garden. These long, thin eggplants have fewer seeds and a less bitter taste than traditional Italian varieties. Ichiban eggplant does not require the same salting and draining making them great for parmesan, grilling and this tasty 15 minute caponata recipe.
Eggplant and Olive Caponata with Golden Raisins and Fresh Mint
Ingredients
6 cups eggplant (peeled and diced, about 1 pound)
1/4 cup golden raisins
1.5 tsps salt
4 tsps olive oil (divided)
1 cup chopped onion
2 garlic cloves (minced)
1 cup t
omatoes (diced and seeded)
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup pitted kalamata olives (chopped)
2 tsps capers
1⁄4 cup fresh mint (chopped)
Directions
Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; drain. Set aside..
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add eggplant; sauté 10 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden.
Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.
Return pan to heat. Add sugar and vinegar, stirring until sugar dissolves. Stir in raisins, olives, and capers. Add eggplant mixture, stirring to combine. Remove from heat; stir in mint. Serve warm or at room temperature.
Note: Caponata will keep in the refrigerator for up to a week; bring to room temperature before serving.
