Eggplant & Portabella Caponata
The other night, I had dinner at Union Pizzeria (Evanston, IL) with a friend. He has self-imposed diet restrictions that I can’t keep straight so I just err towards vegetarian options when we eat together. I really like Union’s pizzas as they are light and fresh. They also have a great beer and wine list and the open space reminds me of San Francisco restaurants.
One of the things we ordered was eggplant caponata. I had no idea what to expect (and no idea what a caponata was) but we ordered it anyway since we both like eggplant. Obviously I really loved it because I made a HUGE batch the next evening! I based my version on these two recipes from New York Times and epicurious.
At Union, I liked the caponata so much, I put it on top of our mushroom pizza. Thus, I figured adding portabellas to the caponata would probably taste good. Ultimately, I ended up using:
- 2 roasted eggplants
- 2 red bell peppers
- 1.5 white onions (because I found a half in the fridge)
- 3 portabellas
- 1 bunch basil (chiffonade)
- 2 stalks celery
- 4 cloves garlic
- 3 tbsp capers
- a handful of kalamata olives
- 14 oz. can of chopped tomatoes (including the juice)
- red wine vinegar
- olive oil
It makes a GIGANTIC batch, but I’m so happy eating it, I really don’t care. Also, it just so happens to be vegan (at least I can’t think of anything that would make it not vegan). For dinner, I warmed sliced baguettes in the oven, made bruschettas and enjoyed them with a few glasses of wine. For breakfast the following morning, I mixed the caponata with some leftover whole wheat shells I found in the fridge. Sprinkled some cheese on top…yum!