Connecting With My Roots: An Italian Eggplant Caponata Recipe

by | Jul 7, 2015 | Appetizers, Food Recipes

Most of what I cook has been self-taught.

My mother cooked at times, but it was not her passion.

As a single parent, my dad made a lot of chicken marsala and pancakes. He can make some killer ribs, but is not so adept or interested in vegetarian fare.

My oldest sister did much of the creative “cheffing” at my dad’s house growing, which exuded our Italian heritage.

I began experimenting in my mom’s kitchen with Indian food at the age of 16. My chapatis and samosas left a lot to be desired at that time.

It wasn’t until much later that I planted my yoga feet in the kitchen and learned to cook divine meals with true dimension.

Every time I embark on a new food creation, I aim to cultivate a curious mind. A beginner’s mind. It is through curiosity and mindfulness that I find my yoga practice in the kitchen.

As I honor my roots, today I present you with a truly fabulous Eggplant Caponata, a Sicilian dish blending a slew of flavors together that form an dynamic explosion.

Eggplant Caponata

Makes: approximately 5 cups (serve as appetizer on endive or crustini)
Inactive prep time: 1 hour
Active prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:

  • 6 c. eggplant, cubed (1 very large or 2 medium)
  • 1 large onion, diced
  • 1 small shallot, minced
  • 1/2 c. currants
  • 1/2 c. chopped walnuts
  • 1/2 c. tomato paste
  • 1/2 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 garlic cloves, minced
  • 1 T. chili paste
  • 1 T. cacao powder
  • 1 T. cinnamon
  • 1 T. honey
  • 1 T. fresh basil
  • 1 T. fresh mint (optional)
  • 1 T. fresh cilantro (optional)
  • Sea salt
  • 5-6 heads of Belgian endive

Instructions:

  1. Cube eggplant, sprinkle with salt, and set aside for 1 hour to “sweat” the eggplant. Note: This is important; the extreme bitterness or undesired mushiness of the eggplant only comes from excess moisture.
  2. After 1 hour, squeeze eggplant to drain any additional water from it.
  3. Add oil, onion, shallot, and garlic to a large pan and saute on medium heat until onions are soft and translucent.
  4. Add eggplant, currants, walnuts, tomato paste, balsamic vinegar, chili paste, cacao, cinnamon, honey, and a teaspoon of salt. Stir well. Cook uncovered on medium heat for 5 minutes.
  5. Reduce heat and simmer for an additional 5 minutes.
  6. Remove from heat and allow to sit.
  7. Add half of the fresh herbs and use remaining to garnish.
  8. Spoon into endive leaves or serve with crustini, crackers, etc.

Many blessings as you enjoy!