Eggplant Caponata

When I was grocery shopping this week I saw eggplant on sale for $1 apiece so I picked up a couple.  They weren’t on my menu plan for the week but I was pretty sure I could come up with something .  In a quick side note, almost everything I made this week hasn’t been on my menu plan for this week.  Just wasn’t feelin’ the menu this week.

Anyway, while on Twitter (my new guilty pleasure.  and pinterest)  someone tweeted a few eggplant recipes and this was one of them.  It is so great for summer.  It was easy to make and looks beautiful.  I wanted to put it over pasta but didn’t have any.  I should be arrested…no pasta in the house!!!  I ended up putting it over whole wheat couscous but pasta would have been better.  Or quinoa would have been good also.

For the original recipe go here and check out the beautiful blog bell’alimento.

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Eggplant Caponata

Ingredients

• 1 eggplant diced
• 1 large zucchini, diced
• 1 onion, diced
• 1 roasted red pepper, diced ( I used jarred)
• 4 plum tomatoes, diced
• 3 T capers
• 3 T olives (I used kalamata)
• handful of fresh basil, chopped

Instructions

1. Place the diced eggplant in a colander and sprinkle with salt. Let sit for 30 minutes. Then pat dry.
2. Heat olive oil in skillet over medium heat. When it is good and hot add the eggplant and cook until browned.
3. Add the zucchini and the onion. Cook until zucchini is softened.
4. Add the tomatoes, capers, and olives. Cook about 5 minutes.
5. Stir in the basil. Add salt and pepper to taste.
6. Serve over pasta or quinoa. Or eat it plain if you want.

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