Eggplant Caponata (or "Gobbladina")

I know that October indicates that we're pretty firmly into autumn, but I associate this classic Italian eggplant relish, Caponata, with summertime parties at my Italian grandparents' house.  For some reason, my grandmother calls this dish "Gobbladina," as in, it's-so-incredibly-delicious-everyone-wants-to-gobble-it-up.  To this day, I'm not totally sure why she gave it that nickname.  When I was a kid this was one of my favorite foods made by Grandma; of course it was always homemade to her exact specifications, like everything else that came out of her kitchen--or house, for that matter (she was also a highly accomplished dressmaker).  Since I got to enjoy it only a few times a year, Gobbladina always felt like a really luxurious, rare treat--my parents never made it and believed that the pre-made "caponata" sold in jars in supermarkets just couldn't match up to the sweet, slightly spicy, wonderfully gooey delicacy that Grandma could create from a few humble vegetables: eggplant, onion, and tomato. The remarkable thing is that Gobbladina is incredibly easy to make, and it's sort of hard to screw up.  Even if you only roughly follow the instructions below, you'll end up with something delicious.

Traditionally, Caponata is served as part of an Italian antipasto platter before the "real meal" begins, but if you're like me, the antipasto has some of the best stuff: briny olives, chunks of salty sharp Provolone, strips of sweet roasted peppers, cured Italian meats, and of course, Caponata.  This is certainly a wonderful way to enjoy it, but I'm so in love with this food that I have devised many more ways to appreciate it regularly--see below the recipe for an inspirational list.

Now, on to the ingredients:  depending on which region in Italy one hails from, Caponata is prepared in several variations: some include chopped olives or capers, some are more oily with fewer spices, some are infused with a heavy dose of citrus zest.  The version I wrote up here is of course, in my opinion, the best way to do it--the Sicilian way.  I thank my lovely Grandmother, Agatha, for instilling in me such a divine devotion to eggplant: via Gobbladina in the summer, and her rendition of Eggplant Parmesan the rest of the year--but that's for another post entirely.

Mangia!
K, feeling fiercely loyal to her wonderfully talented 90 year-old grandmother

Eggplant Caponata (or "Gobbladina")

1/3 cup olive oil
1 very large yellow/Spanish onion, cut into a 1-inch dice
1/4-1/2 t. red pepper flakes (increase according to your heat level preference)
4 garlic cloves, finely minced
2 medium eggplants (about 2 1/2 pounds total), cut into 1-inch cubes
1 T. sugar
1 t. ground cinnamon
1/2 t. unsweetened cocoa powder
2 t. fresh thyme
3/4 cup tomato sauce (from a small can of plain tomato sauce or homemade if you have it)
1/4 cup orange juice
salt and freshly ground pepper
1 T. capers, rinsed and drained (optional)
3-4 T. toasted pine nuts, for garnish (optional)

1. Once your ingredients are prepped, heat the olive oil in your largest skillet or enameled cast iron dutch oven.  When the oil is hot add the onion and red pepper flakes and sauté about 5 minutes until the onions are softened and almost translucent.  Add the garlic and stir another 1-2 minutes.
2.  Add the eggplant, stirring it around so it's coated with a bit of the oil and onion.  Then add in the sugar, cinnamon, cocoa powder and mix well.  Stir regularly for about five minutes until the eggplant is well softened.
3.  Add in the thyme, orange juice and tomato sauce and stir well.  When the mixture comes to a boil, lower the heat and simmer for 10-15 more minutes.  Season with salt and pepper.  Allow mixture to cool, then stir in extra virgin olive oil and capers if you're using them.  Top with pine nuts, if desired, or store in a Tupperware in the fridge for up to a couple of weeks (if it lasts that long).  The flavors develop really well overnight, so try to make it a day in advance.  It tastes best when served at room temperature.

Ideas for Enjoying Caponata at breakfast, lunch, dinner, and in-between...
plated next to grilled ciabatta bread and poached eggs for an elegant brunch
displayed on an antipasto platter with olives, cheese, roasted peppers, etc.
stuffed in a pita pocket with some garbonzo beans and feta cheese crumbles
laid on top of a crostini spread with goat cheese
stirred into a mild cannelini bean spread
stirred into cooked pasta, rice, or other grains (barley, quinoa, etc.)
spooned on top of grilled fish, chicken, tofu, or halloumi cheese
layered in a sandwich with turkey breast and mild cheese
mixed with simply steamed greens like baby spinach
tossed with some roasted, diced potatoes for an Italian "potato salad" 
rolled into a wrap with oil packed Italian tuna and fresh parsley

Grilled Summer Vegetable Sandwich

Sometimes when I'm working out at the gym and Law and Order is over and I need something else to watch, I flip the mini flat-screen in front of my usual treadmill to the Food Network.  Last week Bobby Flay made an incredible looking Italian-inspired grilled vegetable sandwich, and I thought--such a simple idea, and something I haven't done all summer!

This recipe is simple in technique, but it's time consuming to grill everything properly.  I suppose you could take a short-cut by purchasing plain grilled veggies from the prepared foods section of the grocery store, but that's almost too easy.

--K, happy to be back in Pittsburgh

Here are some tips and the alterations I made to Bobby's recipe:

-The garlic mayo is totally key here.  I used Veganaise instead, but don't skimp on the garlic.
-I also spread some tears of fresh basil on top of the two mayo applications.
-I added a layer of grilled zucchini in addition to the grilled eggplant.
-Another key to a successful sandwhich is that you season every component very well with salt and pepper--lube them up with some olive oil and sprinkle seasonings generously before grilling.  Then everything will come together well at the end.
-I skipped the arugula because I didn't have any, but I added thin slices of tomato.
-I roasted a yellow pepper instead of red, which added a nice sweetness and also brightened the sandwich layers with a silky pop of color.
-Use a whole ciabatta as instructed and then once the sandwich is composed, slice it to make individual servings for your lucky friends.

Delicioso.

Grilled and Stuffed Mediterranean Eggplant

This is the stuff Emily referenced in her Kamut berry salad post.  I had some baby eggplants from the farmer’s market and some other bits and pieces around the kitchen, including some leftover cooked rice, soon-to-be-bad grape tomatoes and fat-free feta.  I also had a package of Lightlife Smart Ground sitting in the fridge, which I’d bought on a whim at Whole Foods because it was on sale, even though I didn’t have a real plan to use it well.  This seemed like an ideal time to make…vegetable stuffing!  If you’ll recall a previous post, you’ll notice I like to make interesting veggie-stuffed vegetables when there’s a random mix of things to be used up.  So here we go...


--K, feeling accomplished after making use of random things in the fridge

3 baby eggplants, sliced in half lengthwise

2 T. canola oil, divided

1-2 cups leftover cooked rice, barley, or other grain

1 package (12 oz) Lightlife Smart Ground veggie crumbles

½ small red onion, chopped

1 cup grape tomatoes, halved

2 tablespoons toasted pine nuts

2 tsp. cumin

1 tsp. dried oregano

1 T. fresh mint, chopped, plus some whole leaves for garnish

¼ cup feta or fat-free feta (optional)

salt and fresh ground pepper to taste

lemon juice

1. Prepare grill to medium-high heat.  Brush about 1 T. on the cut sides of the eggplant so it won’t stick to the grates.  When grill is ready, place eggplant halves cut-side down on grill and cook until the flesh is very soft and slightly charred, about 15 minutes.

2.  In the meantime, begin to prepare the stuffing.  Sauté the red onion in a large skillet over medium-high heat, until onion is soft and translucent.  Add the tomatoes and allow them to soften slightly, for a minute or two.  Next add in the Lightlife Smart Ground crumbles and reduce heat to medium-low.  Sprinkle the cumin and oregano on top, and stir constantly until the Ground is very slightly browned.  Transfer mixture to a large bowl, add cooked rice, fresh mint, and pine nuts and set aside.

3.  When eggplant is cooked, allow to cool (you can place them in the fridge for a few minutes to speed the process), and then carefully scoop out the flesh leaving the skin intact.  Roughly chop the eggplant flesh into medium sized chunks, and add to stuffing mixture in bowl.  Mix the stuffing well and season liberally with salt, pepper, and lemon juice.

4.  When stuffing is ready, gently scoop a few spoonfuls back into the eggplant halves; top with some mint leaves and serve right away.  Or if preferred, top each eggplant half with some crumbled feta cheese and zap under the broiler for a few minutes—be sure to watch carefully so it doesn’t burn.  These are delicious eaten hot, cold, or at room temperature. 

We served ours with roasted cauliflower, since Roomie's on that kick lately.