Caponata Toasts

- in an 8.5” salad plate in Post White

A chef friend introduced me to this caponata after I showed him my jalapeño plants loaded up with completely spice-less peppers. I don’t mean only mildly spicy, I mean they have the exact same kick as a bell pepper.

-Ingredients-

-1 lb eggplant

-1/2 fennel bulb (minced)

-1 medium onion (minced)

-4 cloves garlic (minced or grated)

-1/2 lb red bell pepper (or weirdo jalapeños!) (diced)

-1 lb tomatoes (diced)

-3 tbsp capers

-3 tbsp (high quality) green olives (minced)

-lots of good olive oil

-2 tbsp sugar

-3 tbsp red wine vinegar

-Crusty bread

-Ricotta (or mascarpone if you want to be extra fancy)

-Method-

Start by slicing the eggplants in half, basting with olive oil, sprinkling with salt, and broiling or roasting cooked through and soft. Once cooled, dice and set aside.

While the eggplant roasts, throw onion and fennel into a large, heavy-bottomed skillet with a tablespoon or so of olive oil on medium-high heat. After they soften, add garlic and saute until fragrant, but not overly browned.

With a spatula, pile onion mixture over to one side of the pan so that it’s no longer on direct heat, pour in more olive oil, and add diced bell pepper. Cook for 8-10 minutes or until peppers pieces have started to blister and blacken on the edges.

Add in diced eggplant and saute for 5 or so minutes, then added in tomatoes and some salt. Let the everything cook down for 10 minutes and then add in capers, olives, sugar, vinegar, and more salt to taste.

Drop the heat to low-medium and let the mixture thicken and meld for 30 or so minutes, stirring occasionally. Taste and adjust salt, vinegar, and sugar to taste.

Once the caponata has cooled to room temp, toast your favorite crusty bread, spread on some ricotta cheese, and top with caponata.