The Godfather: Eggplant Caponata

The Godfather - Recipe #8

I chose this recipe after researching traditional Sicilian dishes online. It is not mentioned in the book, but it is very likely that a family like the Corleones would have make this dish often. Traditionally, caponata calls for olives and capers, but I left those out because I seriously deteste them. Please feel free to add them in again if you disagree…

Ingredients:

• 1/4 cup olive oil

• 1 large sweet onion, diced

• 4 cloves garlic, minced

• 1 large Italian eggplant, cubed

• 6-8 small-medium tomatoes, chopped

• 3/4 tsp salt (+ more to taste)

• 2 tsp Italian seasoning (dried mix of oregano, rosemary, thyme, and basil)

• 1/2 tsp ground black pepper

• 2 Tbsp red wine vinegar

• 1/2 cup fresh parsley, chopped (+ extra for garnish)

• 1/2 cup fresh basil, chopped (+ extra for garnish)

• 1/3 cup pine nuts, toasted

• (Traditionally, this recipe calls for chopped olives and capers as well, but I HATE those. Feel free to add some if you feel so inclined.)

• Fresh Italian bread, sliced and toasted (for serving)

Instructions:

1. Heat olive oil in a large pot on medium-high. Add onions, garlic, eggplant, and salt, and cook until onion is soft and translucent and eggplant is beginning to turn brown and mushy (about 10 min).

2. Add tomatoes, Italian seasoning, pepper, and vinegar, and continue to cook for about 15 min, stirring occasionally to prevent sticking.

3. Everything should be very liquid-y at this point. turn heat to medium and continue to simmer/low boil until liquid has cooked off significantly (about 15-20 min). Keep stirring occasionally to prevent sticking.

4. Add fresh parsley and basil and stir until well incorporated. Cook for 2 more minutes.

5. Add toasted pine nuts and stir until homogeneous. Take off heat and set aside to cool (you may also refrigerate).

6. Serve room temperature or cold on top of freshly toasted Italian bread. Garnish with fresh basil and parsley.

7. Enjoy!