My formative cooking years included a vegetarian coop and an Armenian roommate.  From the two, one basic cooking strategy I have developed is: buy fresh vegetables, chop them up, saute them with whatever you have around, add canned tomatoes.  Caponata falls into this strategy and having a recipe taught me to add red wine vinegar and put the tomatoes in later than I would have otherwise.  The result is very tasty.

The recipe is really easy and can be modified to your heart’s/taste’s desire.  I only faltered at toasting pine nuts.  I am a terrible toaster.  If anyone has any no-fail toasting tips, send them along.  To quote a Food Network chef, “toasting takes as long as it takes you to forget that you’re toasting.”   Which is exactly my experience both in the oven and on the stove.

Pictures and recipe after the jump…

Classic Caponata from Epicurious/Bon Appetite

Ingredients

5 tablespoons olive oil
1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts

Preparation

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

Pictures

Starting sauteing:

10 minutes later:

Tomatoes added:

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