Eggplant caponata and burrata on toasted sourdough

I love Caponata! The first time I had this dish was at a friend's house in the Bay Area over twenty years ago, and I have been obsessed with finding the perfect recipe ever since. This is that perfect recipe.

Caponata, which translates to "a dish of various things" is a traditional Sicilian dish. Arab traders and the Moorish wars introduced eggplants to Italy, and the vegetable was quickly integrated into local cuisine. The first known recipe for caponata is from Messina in 1759, so this is an old dish with a lot of history. The dish is cooked in the traditional "agrodolce" style, sweet and sour. It has several piquant ingredients that include olives, anchovies, capers and currants, dried apricots, or raisins, depending on the countless variations of the dish. More on caponata here.

I have been making lots of variations of this dish, but here is the recipe that is perfect in every way. The eggplant is perfect: tart from the vinegar and pomegranate molasses, spicy from the chilli and arugula, and wonderfully flavoured from the pine nuts and herbs. The excellent relish is balanced on creamy and decadent burrata cheese on sourdough bread. This is an absolute decadent canapé that tells your guests you care.

Some cookbooks make me happy when I cook from them. The flavours and dishes are amazing. I waited a long time before I decided to buy this book and then regretted that decision. This is a beautiful book. The recipes are unique in how this genius chef puts together flavours and dishes. All the recipes pop with flavours, beautifully laid out dishes, and wonderful food. This restaurant is definitely on my bucket list the next time I am in Venice, California.

For more delicious recipes from this cookbook, click here.

Ingredients:

2 tablespoons + 2 teaspoons pine nuts, lightly toasted till aromatic

1 lb eggplant, Globe or Italian variety

Salt, to taste

Pepper, to taste

Olive oil spray

1 large red pepper

1/4 cup Pomodoro sauce, see recipe below

2 tablespoons olive oil

1/2 red onion, thinly sliced

2 garlic cloves, minced

2 anchovies + 1/2 teaspoon anchovy oil

2 tablespoons yellow raisins or currants

2 teaspoons pomegranate molasses or sweet balsamic vinegar

1 tablespoon red wine vinegar

1 teaspoon red pepper flakes

2 tablespoons arugula, chopped

2 tablespoons parsley, minced

2 tablespoons basil, minced

1 tablespoon mint, minced

For the Pomodoro sauce:

1 tablespoon oil

3 small tomatoes, very finely diced

4-5 basil leaves

Salt, to taste

Burrata cheese

Sourdough baguette

Preheat the oven to 375 F.

Cut the eggplant into 1-inch cubes. Lay on a lined baking sheet and spray generously with olive oil. Dust the eggplant cubes with salt and pepper. Roast for about 15-20 minutes until the eggplant is soft but still holds its shape. Remove and cool.

Roast the red pepper with the eggplant until it is charred on all sides and soft. Cool, peel, and seed the pepper. Cut it into small dice and set aside.

To make the Pomodoro sauce, add all the ingredients to a small pot and simmer with the lid closed for 20 minutes until the tomatoes break down and form a sauce. Stir often to keep the sauce moving. If needed, add a few tablespoons of water towards the end.

Add the oil to a wide pan and sauté the onions and garlic on low heat until very soft and translucent, about 4-5 minutes. Do not colour the onions. Add the anchovies and cook for an additional minute until they have almost dissolved into the oil. Add the roasted red pepper and cook for an additional minute. Add the pine nuts and raisins and cook for an additional minute.

Add the pomegranate molasses and the Pomodoro sauce and mix well. Add the red wine vinegar, pepper flakes, arugula, parsley, basil, and mint and mix well. Simmer gently for 3-4 minutes to integrate the flavours. Taste the sauce. It should be very bright with a good balance of tart and sweet. Adjust the salt and spice as per your tastes.

Integrate the eggplants into the sauce gently; they will tend to fall apart. Mix well and set aside in the fridge for at least 3 hours, but overnight is strongly preferred.

To assemble the dish, toast the sourdough slices. Top with a generous smear of the burrata cheese. Top with a loaded teaspoon of the eggplant mix. Garnish with fresh mint and the toasted pine nuts. Serve immediately before the toasts begin to start getting soggy.