Caponata

There are many variations of Caponata, a stewed eggplant and tomato dish. This version is spiced, but you can omit the spices and use the traditional capers and olives instead. It is often served cold as a topping for crusty bread or as a dip. This recipe is also good hot, served over pasta. If serving over pasta, add a can of cooked white or garbanzo beans to make a complete meal.

Ingredients

• 1 large or several smaller eggplant, diced
• 1 small onion, diced
• About 10 small tomatoes, halved
  1 green chile or bell pepper, optional
• 1 tablespoon olive oil
• 2 teaspoons crushed cumin seeds
• 1 teaspoon crushed coriander seeds
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Directions

Saute onion and spices in oil over medium heat to release fragrance and begin to turn golden brown. Add eggplant and peppers, if using, and cover for about 5 minutes. Stir and cook a couple more minutes before reducing the heat to medium low and stirring in tomatoes and vinegar. Cover and cook until everything is tender and smooth. Add salt and pepper to taste. Serve hot or cold.

Submitted by Sara, Tucson CSA