Behind the Recipes
Rossa Bianco Eggplant Caponata by Chef Amanda Freitag
Makes 6 servings
INGREDIENTS:
4 eggplants, peeled and diced
1/3 cup salt
1 red onion, halved and thinly-sliced
4 garlic cloves, thinly-sliced
1/2 cup capers
1 1/2 cups red wine vinegar
2 anchovies
1/4 cup tomato paste
1/4 cup sugar
5 tbsp. extra virgin olive oil
PREPARATION:
1. Salt eggplant and weigh down for two hours. After, rinse excess salt off eggplant.
2. In a medium hot sauté pan, add 3 tbsp. olive oil and begin cooking the red onions.
3. Add garlic. After 1 minute, add the anchovies and cook for an additional minute.
4. Add the tomato paste and incorporate it with the vegetables. Cook for 2 minutes and then de-glaze the pan (in order to unlock to juices that have browned) by adding the vinegar. Finish with sugar and cook until all is well-mixed.
5. In another pan, begin with 2 tbsp. of olive oil and heat until smoking hot. Gently toss in the eggplant and cook until translucent and soft.
6. Add the eggplant to the vegetable mixture and finish with the capers.
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