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Yield: Serves 2-4 people
- 6 Japanese or 2 large eggplants
- 6 to 8 roma tomatoes (we use the red and yellow varieties)
- 2 young walla walla onions
- 1/2 cup chopped basil leaves
- 1/4 cup olives (kalamatas)
- 1/4 cup capers
- 1 tbsp chilis
- 2 tbsp garlic
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 Tablespoon butter
- 1 lb. cooked pasta (we use fresh bucatini but you can use any tube pasta)
Instructions to make the Caponata:
- Chop eggplant into cubes. Place on sheet tray and drizzle with tbsp olive oil and salt.
- Slice romas and onions in half lengthwise.
- Place onions and romas (onions cut face down, romas cut face up) on sheet tray and drizzle with olive oil and salt also.
- Put into oven at 375-400 degrees and roast til color develops (30 to 45 minutes).
- Remove from oven and slide into bowl still warm. Add the rest of the ingredients along with salt and pepper to taste. Stir to mix but try to not break up tomatoes too much.
- Let sit while pasta is cooking and when the pasta is done add to the caponata with a tbsp of butter.
- Toss and serve with pecorino cheese.
Recipe courtesy of Wesley Berger, Gino’s Restaurant