From an erstwhile eggplant hater to making so many dishes with eggplant is quite a progress for me. I think eggplant is quite an adult taste and the smoky taste of roasted eggplant, even more so. I hardly know anyone who liked eggplant as a kid. Both S and me LURVE anything to do with a char grilled eggplant, and I can list at least 10 recipes in my regulars that start with this step. One of them is a caponata.
Though traditionally, it doesn’t call for roasting the vegetable, I like using a mix of one roasted eggplant and one chopped as it is. I usually use this as a filling inside a hot dog roll to make a sub-like sandwich – along with either tomatoes or pickled jalapenos and cheese if I’m feeling very generous. If I don’t have bread on hand, I like to toss this with penne and that tastes quite good too.
Here’s my version of eggplant caponata, which is somewhat different from the original recipes, but it tastes good all the same.
Time taken – Under 30 minutes Makes enough for 12-14 sandwiches or in pasta for 8 people You may halve the recipe, but leftovers will stay in the fridge for around a week and you can have quick fix meals with this on hand.
Eggplant Caponata - My version
- 2 eggplants large
- 3 tbsps olive oil
- 5 large cloves garlic , finely chopped
- 1 cup spring onions chopped whites and greens of (scallions).
- 3 tomatoes large chopped .
- 1 tsp basil dried .
- 1 tsp oregano dried .
- 1 tsp chilli flakes .
- 4 - 5 tbsps balsamic vinegar .
- 2 tsps salt (or to taste).
- Handful basil fresh .
- Place on eggplant on the flame of a gas stove directly. Keep turning the sides until the skin is charred all over. Do not overdo this because we want to chop the flesh later and not mash it - so the eggplant should still be able to keep its shape somewhat. Once this cools, peel off the skin and roughly chop this into cubes. Keep aside. This will be used towards the end as it needs no further cooking.
- Chop the other eggplant into small cubes with the skin on. Keep aside.
- In a large pot, heat olive oil and throw in the minced garlic. After a few seconds, add the chopped spring onions. Saute for 3-4 minutes, until wilted.
- Add the chopped raw eggplant first, sprinkle salt and saute along with the garlic and greens. After 3-4 minutes, keep this covered for 5 minutes or so until the vegetable is almost cooked. Add the tomatoes, herbs, chilli flakes balsamic vinegar and on a medium flame let this cook till tomatoes soften down and the vegetables come together.
- Add remaining salt, chopped roasted eggplant and fresh basil. Toss well and check for salt and chilli, adding some more if you prefer so.
- To assemble the sub, slice the hot dog roll in the middle, but keeping the two slices attached. Spoon a generous quantity of caponata between the two, stuffing it tightly. Also stuff in a couple of slices of tomato or pickled jalapeno and some bits of sliced cheese and grill on a hot buttered skillet or in a hot oven till crispy outside.
If you ever go to Mainland China, they have a fantastic curry called Sizzling Eggplant.. try it.. the eggplant lover in you will love it!
i lurve eggplant too and roasting it even more! so this sandwich is something you can make for me when i finally visit you!
Eggplant caponata looks yummmm..Love the flavour of roasted eggplant..
IT SURE LOOKS YUMMY AND A BREEZE TOO. DEFINITELY GOING TO GIVE IT A TRY.YOUR BABY IS REALLY CUTE. THAT IS THE CUTEST PICTURE OF A BABY I HAVE SEEN IN A WHILE. SEEMS LIKE HE IS GAZING INTO THE CAMERA LENS.CONGRATULATIONS! ON YOUR BEAUTIFUL BUNDLE OF JOY.
I LURVE eggplant too!! and WOW what a filling sandwich!
Looks really delicious. love the idea of using it in pasta.
Hey BS – I don’t know when I’ll actually go out to dine in a restaurant for now, may be after a month or so when baby will be able to sit peacefully for a couple of hours 🙂 till then its only take aways and S getting me food from fav restaurants!Meeta- waiting for that beautiful day 🙂 we have so many things listed that I doubt we’ll do anything else other than cooking and eatingAshwini – thanks – then you’ll love this!Lisa – thank you very much for your kind words – it is quite tough to capture him when he is awake and still as he keeps flailing his arms and legs so much that – this is one rare pic when he was still for a momentSuperchef and Divya – thanks for liking this. It also makes a great topping on bruschetta which i forgot to mention in the post.
Was wondering why there had been no posts at all….Congratulations ! great blog
I loved eggplant as a child, but the only thing I would eat is baingan bhartha. I still refuse to eat it in any other form.The sandwich looks great, and might be the second eggplant dish I end up liking – already added to my “to try” list
I prefer roasted eggplant. Not all roasted eggplants taste the same, and I’ve had difficulty recognising which is which in the sabzi mandi.
Thanks Raghuveer!Simran – hope you like it.Anil- You are right on that one – only one kind of eggplant succumbs well to roasting – atleast in my knowledge 🙂
I love eggplant in any form 😀 And caponata is a favourite 🙂
This is something I should try. Don’t love eggplant but there a few that I enjoy.And you’re right. I wouldn’t eat it a sa kid, and now my daughter absolutely refuses to even come near it! 😀
Congratulations on the new bundle of joy! I am sure there is a whole new inspiration to your passion now!
Hi NanditaGreat going with the blog and congratulations for the kid!! :)I am a graduate student in the US and your blog is a boon for tasty quick recipes which are easy to make. Were you in the US/abroad before? (because your recipes have a nice western touch to them)I just wanted to say : Keep up the good work!Good luck with the baby!Priyamvad
I think these look just superb!!I’m glad I dropped by, I’m off to get the ingredients…thank you for sharing :0)
That looks convenient and tasty! I tend to be quite cliched when it comes to stuffing sandwiches. time for change perhaps.
This looks fresh and tasty!
That looks so colourful and delicious, Nandita! I must try it out.Will normal vinegar do?BTW, I had mailed you… did you get it? Or is it floating somewhere in cyberspace?
mmm nice! good to see u back in action 🙂
wow this looks great! im sure to try this outthank
Congrats on the new addition to family and he looks so handsome 🙂 ..sandwhich looks so filling and delicioushugs and smiles
Congrats on the new addition to your family!!And Lovely recipe!!
Loved the picture….
This is looking so yummy … I luv subs
I am a novice cook but a foodie and I hope to find some delicious recipes here. You are right about eggplant, I dont know many kids who love it, but most adults do. Thank you for this.
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Wow!It looks so deliciousThank for sharingwww.ahacook.com
Eggplant caponata looks great and yummy.Drop in sometime to my place
Dear nandita, the sub-caponata looks simply delicious. Like the recipe very much. Always a pleasure to come here. Cheers!
I love eating breakfast and always try new recipes. I would love to try the eggplant caponata for breakfast. that looks tasty. caponata is also a healthy food option and can make a satisfying meal. the photos are amazing… I am already feeling hungry. thank you for shearing your post.
I want to try this. Looks so lovely.
Will try it someday. Lingerie news
Looks really delicious. love the idea of using it in pasta.Looks really delicious. love the idea of using it in pasta.
Looks really delicious. love the idea of using it in pasta.Looks really delicious. love the idea of using it in pasta. Work From Home
Hey Nandita,Just made it as a fusion of urs and Nupur’s version, came out delicious! thanks a bunch!
Yum, these look delicious! I make an eggplant sandwich that uses seasoned cream cheese and tomatoes that is delicious, but it’s high time for something new. Bookmarking this page for future use.