I came up with this variation on the tradition eggplant caponata to
take advantage of late summer vegetables. The secret ingredient is a
teaspoon of honey which balances out the acid in the tomatoes and
eggplant. For a Moroccan twist, skip the Italian herbs and instead add
fresh cilantro and ground cumin. It goes great over grains of any
kind, including pasta, but is especially delicious over the small
grains like couscous, which really soak up the flavor.
Yield: About 3 cups
Time: about 30 minutes
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, roughly chopped
2lbs eggplant, peeled and cubed (the smaller the cubes, the shorter
the cooking time)
1 medium zucchini, sliced (peeled if desired)
3 medium tomatoes
1 teaspoon each oregano and thyme
1/2 teaspoon red pepper flakes
1 teaspoon honey
salt and pepper to taste
1. In a large frying over medium heat, add your oil, onion and garlic.
Sauté for about 3 minutes. Add the cubed eggplant and cook for fifteen
minutes uncovered (or until completely tender) stirring occasionally.
2. Add the zucchini to the pan. Cook for 3 minutes before adding the
tomatoes. Add the herbs, pepper flakes, and honey. (If the sauce looks watery, turn the heat to low and simmer uncovered for five minutes or until reduced.)
3. Taste the sauce and season with salt and pepper. Serve immediately
while hot or refrigerate for up to 3 days.
This sauce is also a tasty served cold on toasted bread.