Aubergine

Aubergine.

 Eggplant.

(But sounds so much lovelier when called Aubergine.)

They both can become 

Caponata.

 

Yes.

Caponata.

Caponata is Summer.

A beautiful blend of earthy colour and texture.

It's (one reason) why we love Aubergine

 (Hereunder referred to as Eggplant).

Here's what we do:

Wash large eggplant. Cut into half inch dice. Place in colander and add one tablespoon (tbls.) salt. 

Toss and let sit for half an hour.

Meanwhile, 

toast 1/4 cup walnut pieces in a small frying pan for 1 or 2 mins. and set aside.

Dice 1 sweet onion, 2 cloves garlic and 1 red pepper, (to be ready for the next stage.) Set aside.

Rinse eggplant cubes and pat dry.

Cook in 2 tbls. olive oil in wok for 5 mins., medium heat, until golden (in 2 batches).

Remove eggplant to platter.

Add 2 more tbls. olive oil to wok and add onion, (cook 5 mins), then add garlic and red pepper. 

Cook over med. heat 5 more mins.

Add eggplant back into wok. Mix.

Add 2 tbls. capers, 12 chopped olives, 1/4 cup raisins or dried cranberries (or both), 

 1/4 cup cider vinegar, 1/4 cup olive oil, 1 tbls. sugar, s&p.

Simmer over low heat 5 minutes. Add walnuts and 2 tbls. chopped parsley or basil. 

(If you love heat, add 1 tsp. dried red peppers.) 

Stir well and cool.

Store in sealed container for up to a week.

Serve as a salad, side dish or relish.

Great with cheese and crackers too, AND even over pasta.

Or eaten directly from the container while standing in front of the fridge. 

Caponata.