Eggplant Caponata
by Johnny Loua, Chef, Seattle, Washington
- 2 teaspoons shaved garlic
- ½ cup diced shallots
- 1 cup olive oil, divided
- 1 cup diced eggplant
- ½ teaspoon chile flakes
- 1 cup diced cherry tomatoes
- 2 tablespoon chiffonade basil
- ½ cup chopped olives
- ½ cup capers
- ½ cup Champagne vinegar
- Salt, to taste
- Pepper, to taste
To a medium skillet over medium-high heat, add half cup of the olive oil. Sauté garlic and shallots until translucent, then add eggplant and cooked until soft. Add chile flakes, tomatoes, and basil and simmer for 10 to 15 minutes. Add olives, capers, and vinegar and let reduce down. Remove from heat and fold in the rest of the olive oil. Season well with salt and pepper. Set aside until ready to serve.