caponata

caponata
Originally uploaded by kattebelletje.

Every time I eat this, I wonder anew what it is with this appetizer that pleases so. It is very versatile: you can add ingredients to your liking, seeing what is in stock in the kitchen; and similarly, you can drop some ingredients which are not available. Whatever you do, what seems to be the key ingredient is the eggplant I think. After being fried, it becomes very tasty, and when adding the other ingredients and the flavorings, it kind of absorbs the slightly sweet and sour flavour and ties all the other ingredients together. At first it looks like it is a hassle to make and so it is tempting to cut down on either the ingredients' list or the amount of ingredients, but after making it, you will regret not making more, much more! All vegetables are cut into small dice and fried in olive oil. For this version, I used: 1 eggplant, 1 red onion, 3 to 4 celery stalks, and 1 carrot. You can add the tiniest of rosets of cauliflower too, if you like. Start frying the diced eggplant in olive oil, you may have to do it in batches. Then add diced oinion and celery and carrot (or cauliflower). Stir around, then add 3 tablespoons of vinegar and 2 tablespoons of sugar. Taste it, and add more of one or the other to your liking. You can add some small diced red pepper, or pepper flakes too. Let cool. Then add chopped green olives, capers and even chopped gherkins or cornichons. Taste for salt and add more olive oil for a creamier result. You can have this on toast, as an appetizer, or with a meal, you can even have it with pasta, or as a side dish for meats or fish. Believe me, before you know it, you will be back in the store for more eggplants and a new jar of capers!