September 30, 2010

Eggplant Caponata

 Burger with eggplant caponata and mozzarella

Dear Blog, I have been neglecting you dreadfully!  I apologize!

You see, Fall is my favorite time of year, but also the busiest.  School has started up, hunting season is in full swing, and college football is rolling again.  Between all of that and my annual fall head-cold, I have been failing in my duties as a blogger.  But no more!  Today, I shall gift you with eggplanty deliciousness!

Earlier in September, two of our friends came up to Alaska to accompany us on our week-long hunting adventure.  We didn't get a caribou, but we did get a bunch of ptarmigan, which were quite tasty.  But I digress.  The day before we left, Stacey made this amazing dish for us.  I'd never had eggplant before, but I was hooked.  This stuff is good on anything!  Toasted bread, as a "salsa" for tortilla chips, and on a burger with fresh mozzarella.  Yummy!

Now, for some strange reason, blogger has changed their photo uploader thingy, and I can't figure out how to work it!  So, picture later.

Note: this recipe yields a TON, even after reducing the eggplant from the 2 called for in the original recipe


1 large onion, diced
1 medium eggplants, diced
4 large cloves of garlic
Water, as much as needed
4 plum tomatoes, diced
2 tbsp virgin olive oil
2 tbsp balsamic vinegar
Ground pepper
1 baguette, sliced and toasted

In a large saute pan, over medium heat, add the onions, garlic, eggplant and 1 cup of water on high heat, along with plenty of salt and pepper. Cook until the eggplant has softened, adding more water when necessary so the mixture doesn’t dry out. When the eggplant has absorbed enough water to be soft and well-cooked, add the tomatoes, olive oil, balsamic vinegar, along with additional salt and pepper if necessary.
Lower the heat and simmer the mixture for 10 more minutes, or until the tomatoes have broken down. Remove from the heat and allow to cool to room temperature, and then serve with the toasted baguette slices.


  1. Enjoy your blog. Why the Joe Miller banner? I support outdoor women,my wife is one. He's a joke and isn't helping your cause,hope you come around.

  2. Any adds on my site are randomly placed by google, usually based on your own web history.

  3. I have finally found a good ratio for the eggplant and the tomatoes and simplified the part in the grocery store/market when you're agonizing over what a "medium" eggplant is. Here it is: use one pound of eggplant and one pound of tomatoes. Delish!

    Further mods:
    1. In the summer, add basil cut into chiffonade. When basil is unavailable, use fresh oregano.
    2. Use canned tomatoes unless fresh, in-season tomatoes are available. If using fresh, you can omit the vinegar.
    3. At the beginning of the cooking process, add some oil to the water, which will help flavor the eggplant.
    4. Add red pepper flakes at the beginning as well (I can't remember if I did this when we made it together last month).
    And, of course:
    5. Add a bit a cheese!

  4. Ugh, and why did say that my name is "110083162339776589936"? This is Stacey.

  5. So I started playing with this recipe again, attempting to seriously improve it, and I think it's much tastier now! Here's the write-up:
    I hope you enjoy it!