Eggplant Caponata

Preparation

1. Step 1

   Place the eggplant cubes in a bowl, sprinkle with the salt and pepper, and toss to coat the eggplant with the seasonings.

   Step 2

   Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the eggplant cubes. (Don’t worry if the pan is crowded, as the eggplant will cook down quickly.) Cook the eggplant undisturbed for 2 minutes until it begins to brown. You want the eggplant to get a deep brown color, so really try to resist the temptation to stir it while it cooks. Drizzle 1/4 cup of the remaining olive oil over the eggplant and cook for another 6 to 7 minutes, until the eggplant is brown all over, shaking the pan and turning the eggplant to brown the pieces evenly, and adding the last 1/4 cup of olive oil midway through that time.

   Step 3

   Use a slotted spatula to remove the eggplant to a plate and reduce the heat to medium. Add the onion to the pan and cook, stirring constantly so the water released from the onion deglazes the pan you cooked the eggplant in, until the onion is translucent, about 3 minutes. Add the garlic, currants, and red pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant, stirring constantly so it doesn’t brown. Add the passata, balsamic vinegar, thyme, and sugar, and stir to combine. Return the eggplant to the pan and add 2 tablespoons of the pine nuts. Stir gently to combine the ingredients, cover, and cook for 5 minutes. Remove the lid and cook for another 5 minutes, or until almost all of the liquid is evaporated. Taste for seasoning and add more salt or sugar, if desired. Serve or set the caponata aside to cool to room temperature, transfer it to an airtight container, and refrigerate for up to three days. Bring the caponata to room temperature and sprinkle the remaining tablespoon of pine nuts over the top just before serving.

2. Suggested Wine Pairing

   Step 4

   Marsala Superiore Secco (Sicily)