Baby Eggplant Caponata

I harvested a lot of baby eggplants from our garden this year, and they are delicious in this briny Sicilian sauce, especially when served on a good Italian bread.

Serves 4.

Ingredients:

Baby Eggplants:

• 8 baby eggplants (about 1 pound)
• 1-2 Tbsp olive oil
• 1/4 tsp coarse sea salt
• 1/8 tsp black pepper

Caponata Sauce:

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 1 c eggplant, finely chopped
• 1 celery rib, finely chopped
• 1 clove garlic, minced
• 12 oz crushed tomatoes
• 1/4 c chopped pitted ripe black olives
• 1/4 c quartered pimiento stuffed olives
• 2 tsp drained capers, minced
• 1 Tbsp fresh basil, minced
• 1 Tbsp parsley, minced
• 1/4 tsp red pepper flakes
• 1/8 tsp coarse sea salt

Directions:

Baby Eggplants:

1. Trim stems of eggplants and cut them in half lengthwise. Score them with a knife, making crisscross slices in the top of the eggplants.
2. Place them in an oiled 13 x 9 x 2 inch baking dish and drizzle them with the olive oil. Sprinkle with salt and pepper.

Caponata Sauce:

1. In a large heavy skillet on a medium low setting, heat the olive oil. Add onion, chopped eggplant, and celery; saute for 10 minutes or until caramelized. Add garlic and saute another minute.
2. Add tomatoes, black olives, green olives, capers, basil, parsley, red pepper flakes, and salt. Blend well and bring to a simmer over medium heat. Simmer on low for 15 minutes, adding a bit of water if needed.
3. Preheat oven to 350 degrees F.
4. Spoon sauce on top of eggplants and place any extra sauce in the bottom of the baking dish.
5. Cover baking dish with a sheet of foil. Bake 30 minutes, uncover, and bake another 15 minutes, or until the eggplants are very tender. Serve hot or warm with a side of crispy Italian bread. This dish can also be served on French rolls, topped with mozzarella, and broiled until the cheese melts. Garnish with basil leaves.