Italian Eggplant with Peppers and Capers

October 2, 2009

Italian Eggplant with Peppers and Capers

Sara Jones, Tucson CSA

This is an excellent sauce for pasta, but it would also be nice
served over rice. If you want to use it as a topping for bread,
chop the eggplant into a smaller dice. The mild Anaheim-type
chiles we have been getting in our share resemble sweet Italian
frying peppers and are perfect in many Italian dishes.

2 skinny or 1 large round eggplant, peeled (if desired) and diced
3 cloves garlic, minced
3-4 mild green or red chiles, preferably roasted and peeled,
chopped
1 large ripe tomato, diced, or about ¼ cup canned, diced tomato
2 tablespoons capers
Small handful feta cheese, crumbled (optional)
1 tablespoon cream (optional)
Salt and pepper to taste
About 1 tablespoon olive oil

Heat oil in a medium skillet and add eggplant and garlic, stirring
well to coat. Drizzle eggplant with a few tablespoons of water
and cover. Cook eggplant over medium high heat for about 7
minutes, checking occasionally and adding water to prevent any
burning or sticking. When eggplant is tender, add the rest of the
ingredients, except the cheese, and cook for a few more minutes.
Season with salt and pepper, to taste. Stir in cheese just before
serving. If using as a pasta sauce, reserve about ¼ cup of pasta
water and toss cooked pasta and reserved water into pan with
mixture and cook for an additional minute

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