This dish combines the meatiness of eggplant with juicy tomatoes and plump, salty capers. I served this on a bed of kale – or you could toss the kale right in or omit the kale altogether, it’s really just an accent. It would also be a great side for a heavier fish such as tuna, salmon or swordfish or as side with pork or chicken. Serve warm or room temp.
1 large eggplant
1 medium onion
2 garlic cloves
5 tomatoes (Canned in juice (not in sauce) or fresh)
2 T tomato paste
1/4 cup red wine (Optional, if omit use stock or tomato juice)
1 T capers
1 tsp sugar (Start with 1/2 tsp, taste and see if you need more)
3 leaves of kale (Optional)
1 tsp rosemary (Dry or fresh)
Salt and pepper
Cube the eggplant (smallish cubes else it will take a while to cook). Dice the onion and slice the garlic. Heat the oil in a skillet. Add eggplant, onion and garlic to oil. If using fresh tomatoes, dip them in boiling water to make skin removal easy (or leave skin on if you prefer). Once eggplant is slightly brown and soft, add the tomatoes, paste, wine, capers, sugar, kale and spices. Stir, simmer, taste, and adjust with any ingredients you’d like more of.
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