There’s a beautiful moment in late summer when the farm stands on the North and South Forks are overflowing with a kind of abundance you can’t ignore. Everywhere you look, there are mountains of eggplant just begging to be taken home. It’s the perfect time to think about holding onto a little bit of that flavor for later.
Bruce Weinstein and Mark Scarbrough’s new book, Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing will help you with this harvest’s good-weather abundance. (Photo credit: Eric Medsker)
This week, we’re featuring a recipe from bestselling authors Bruce Weinstein and Mark Scarbrough and their new book, Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing. The duo, with more than 40 cookbooks to their names, has a genius method for home cooks to preserve the goodness of the season long after it’s gone. Their caponata is a perfect example of this affordable and straightforward approach to old-fashioned canning.
The dish itself is a classic Italian relish with its roots in Sicilian soil: a beautiful medley of eggplant, tomatoes, capers and olives in a sweet-sour sauce. As Weinstein and Scarbrough tell us, “Our version sticks close to something like what the original may have been.”
Pick your favorite kind of eggplant and make this easy caponata. (Photo credit: Doug Young)
They’ve come up with a clever trick to get a slightly deeper, more cooked flavor, noting, “We also add raisins to offer a caramelized flavor without a prolonged stir at the stove.”
It’s a delicious and simple way to capture the last taste of summer, as well as an excellent accompaniment to a cheese board. Hit up your favorite farm stand, or if you’re looking for a suggestion check out Halsey Farm Store (512 Deerfield Road, Water Mill, 631-726-4843), where they grow upwards of five types of eggplant on land they’ve farmed since 1747, speaking of preservation.
Tips for the Home Cook
- Make it Your Own: While this recipe sticks to the traditional, Sicilian-inspired method, caponata has hundreds of variations. You can customize this by adding ingredients you find at the farm stand.
- Embrace the Relish: This versatile dish can be served with crusty bread, alongside grilled chicken or fish, or as a dip for chips when stirred into plain Greek yogurt.
- The Power of Preserving: As the authors point out, cold canning is perfect for the home cook. The process is easier and quicker than traditional methods, making it a great way to create delicious, healthy gifts for the holidays.
Garden Caponata
Ingredients
- 14 oz eggplant (about 2 medium), stemmed, peeled and diced
- 6 tbsp olive oil
- 1/2 tsp kosher salt
- 1 small yellow or white onion, chopped
- 1 medium red bell pepper, stemmed, cored and chopped
- 2 small celery ribs, chopped
- 7 oz cherry tomatoes, halved (about 1 1/2 cups)
- 1/4 cup chopped raisins
- 1/4 cup chopped pitted green olives
- 2 tbsp caper, drained and chopped
- 1 tbsp honey
- 1/4 cup dry white wine
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes
Directions
- Preheat your oven to 375°F. In a bowl, toss the diced eggplant with 3 tablespoons of the olive oil and the salt until every piece is well coated. Spread the eggplant in a single layer on a large, lipped baking sheet. Roast for about 25 minutes, or until it's a beautiful golden brown and a bit soft. Give it a stir halfway through.
- While the eggplant roasts, set a very large saucepan over medium heat and add the remaining 3 tablespoons of olive oil. Add the onion, bell pepper, and celery, and cook for about 5 minutes, stirring occasionally, until they’re nice and soft.
- Stir in the tomatoes, raisins, olives, capers, honey, white wine, red wine vinegar, and red pepper flakes. Bring the mixture to a bubble, then reduce the heat to low. Continue to cook, stirring often, for about 10 minutes until the vegetables begin to break down into a rustic, sauce-like consistency.
- Stir the roasted eggplant pieces into the saucepan. Simmer slowly for about 3 minutes, stirring frequently to prevent scorching, until the caponata is quite thick.
- Turn off the heat and let the pan rest for a minute or two. Transfer the caponata to jars or containers, leaving a little space at the top. Let it cool at room temperature for up to 30 minutes, then refrigerate or freeze. It only gets better as the flavors meld.
