Eggplant Caponata

Wondering what to do with left over eggplants from your garden?  Thanks to a wonderful neighbor, I made some of this caponata.  Made it for the first time and I have to say, it is wonderful. It has a nice texture, with a slight sweet taste from the red roasted pepper, balsamic vinegar with the undertone of capers. 

1 medium globe eggplant peeled and cut into 1/2 inch cubes
1 tablespoon kosher salt (less if you are using table salt
1 red bell pepper, quartered, seeds removed
1/4 cup olive oil
1 small onion chopped
1 teaspoon fresh thyme
3 tablespoons balsamic vinegar
2 tablespoons drained capers
1 clove garlic minced

Put the eggplant in a colander and sprinkle with 1 tablespoon kosher salt.  Toss to coat and leave it over a bowl for an hour. 
Grill or broil the bell pepper until the skin is charred then wrap in foil until cool.  When the pepper is cool, peel the pepper and remove any excessively charred bits.  Slice into thin short strips.

When the eggplant is done salting, rinse in a bowl of cold water to remove excess salt.  Squeeze the eggplant with your hands to wring out as much moisture as you can.

Heat the olive oil over medium heat and saute the garlic and onions until they are translucent and just start turning brown around the edges.  Add the eggplant, bell pepper and thyme.  Salt and pepper to taste ( I did not add any salt when I made my batch).  Stir the eggplant until its very soft and it starts to loose its shape.

Add balsamic vinegar and capers and stir until there is no liquid left.  Take off  the heat and serve immediately with some crusty bread or refrigerate for a day.  It taste even better the next day.

 

Enjoy!!!!!!