maroc-caponata

(this just in from the bad puns department)

So I was contemplating this bit of eggplant in our freezer, leftover from some dish I can’t even remember, and I had a hankering for this amazing eggplant dish I ate once in Morocco. Not having a recipe I cast around a few cookbooks and came up with the concoction below. It’s not quite a salad, and not quite the dish I was aiming for, but it’s still perfect for an appetizer or side dish. My mom likened it to a caponata.

hence the pun

What you’ll need:

1 medium eggplant, sliced into strips
3 medium-sized tomatoes, grated (my technique is to slice them in half and grate them down to the skins against a cheese grater)
5 cherry or grape tomatoes, cut into eighths
2 cloves of garlic, minced
4 T olive oil
Salt and pepper
Cayenne pepper
Paprika
Cumin
2 T Honey

i used different colors of heirloom tomatoes to mixy-matchy

Preheat the oven to 325 degrees; place the eggplant in a small pan and drizzle with olive oil and salt. Bake for 15 minutes or until soft, and roughly chop up the cooked eggplant.

Pour about 2 tablespoons of olive oil into a saucepan and dust with a half teaspoon each of cumin, paprika, and cayenne pepper. Place on medium high heat.

Once the oil starts to shimmer, add the tomatoes, garlic, salt and pepper to taste, and a tablespoon of honey, and mix well. Sautee for 10 minutes.

Add the eggplant, an additional tablespoon of olive oil, and reduce to medium low heat and cook until reduced to a thick sauce, adjusting the spices and honey to taste.

Let it cool a bit and serve either at room temperature or even chilled.

I served it with some homemade pita chips – just slice some pita bread into small wedges, drizzle with olive oil, salt, and dried thyme, and bake at 350 degrees for about 15 minutes.

honey and spice and everything nice

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