Eggplant Caponata

Eggplant caponata could be considered the Italian version of ratatouille. The major difference is that the French version is made with both eggplant and zucchini. The Italian version omits the zucchini. I eat caponata either cold or at room temperature and like to prepare it a day ahead so that the flavors can meld together.

Eggplant has a deep purple glossy color, although you can now find white or striped eggplant at the farmer's market. It is a member of the nightshade family of vegetables, which are usually not consumed on a macrotiotic diet. Other nightshade vegetables include tomatoes, potatoes, and sweet peppers. I like to think that if you are basically a healthy person there is no vegetable that does not provide some nutritional benefit. Individuals who suffer from arthritis usually steer clear of nightshades.

Eggplants have loads of vitamins and minerals including many phytonutrients. One interesting study has been done on laboratory animals who had high cholesterol. When these animals were fed eggplant juice, their cholesterol levels were lowered.

Buy eggplants that are firm and colorful. Do not cut them before you are ready to cook.

Caponata

Ingredients

1 large eggplant
2 TBS olive oil
1 red onion, diced
1 celery stalk, diced
1 red pepper, diced
1 large tomato, diced
3 TBS caper, drained
1/2 cup green olives, pitted and cut in half
2 TBS agave syrup or other sweetener of your choice
3 TBS red wine vinegar


1. Roast the eggplant in a 400 degree oven for approximately 1 hour or until soft. Let cool. Then peel and remove the meat of the eggplant and chop.

2. Heat the oil in the pan and saute the onion and celery. If you wish, you can add 1 clove of minced garlic after the onion softens.

3. Add pepper and eggplant and cook for another five minutes. If the pan gets dry, add another tablespoon of oil or some water.

4. Season the mixture with some salt and add the tomato. Cook for another 10 minutes.

5. Add the capers, olives, sweetener and vinegar. Cook an additional 10 minutes and taste for seasoning. If needed, add salt.

6. Cook for 30 more minutes on a very low flame. Keep an eye on the mixture so that it doesn't stick to the pan and stir it as necessary.

7. Cool and eat the next day at room temperature. Eat as a side dish or on toasted Italian bread slices as an appetizer.

Happy, healthy eating!