Caponata

     Several years ago my son was home visiting and wanted me to make something with eggplant. Panini sandwiches were also becoming popular then so the caponata became a sandwich filling. I used a small sourdough baguette, hollowed out the center a little, then filled with the caponata and a slice of provolone cheese. We didn't have a panini press so I placed the sandwich in a cast iron skillet, then placed a smaller cast iron pan on top of the sandwich. I also placed a can of tomatoes on top of the small pan for added weight. These sandwiches were a hit and loved every time I make them.

     Tonight I will be making my husband the panini sandwich and serving mine with a side of quinoa and garden salad. There is a lot of versatility for using caponata. This is a signature dish of Sicily and often served as a cold salad. It makes a great appetizer served with slices of crusty bread or as a topping on pasta. Be creative and enjoy!

Caponata
Makes about 4 cups
printable recipe

Ingredients:
2 T. grapeseed oil
1 cup chopped onion
2 stalks celery, 1/4 " sliced or if you prefer larger 1" pieces
4 C. cubed eggplant
1-15 oz. can diced tomatoes, no salt added, with juice
3 T. raisins
1/2 tsp. thyme leaves
1/2 tsp. cocoa powder
1/4 tsp. cinnamon
2 tsp. sugar
1/3 c. balsamic or red wine vinegar
1 T. capers
1/4 c. green olives, chopped


Directions:

1. In a large skillet, heat the oil over medium heat. Add the onion and cook until transparent, about 4 minutes. Add the eggplant and celery. Cook until soft, about 4-5 minutes. Stir the pan occasionally while the vegetables are cooking.

2. Add the remaining ingredients. Stir to combine. Reduce the heat and simmer for 15-20 minutes. Season to taste w/ salt & pepper. The onions and eggplant will be tender while the celery should still has some crunch.


Note: Here on Guam we only have one variety of eggplant so that is what I used. Experiment with the eggplant you have available.

Filipino eggplant