Sicilian Caponata (eggplant stew)

Eggplant caponata, a Sicilian sweet-and-sour vegetable stew, has origins

in Sicily. Originally, it was made with fish but evolved to feature eggplant as the

main ingredient, especially when eggplants became more available.

The name "caponata" may have come from the Spanish word for "caponada"

or from Sicilian for fish "capone". It may have derived from Latin for

"caupona", meaning tavern. No matter what you call it, it's delicious.

Now that we have the word's history, let's see how easy it is to make.

This is a one-pot-wonder and makes the house smell yummy.

You'll need:

2 eggplants diced into small pieces

1 onion diced

1 can of fire-roasted tomatoes

2 tbsp white vinegar

2 tbsp sugar

1 tsp dried basil

1 anchovy (smashed)

Italian seasons (garlic powder, oregano, onion powder, parsley, etc)

2 tbsp olive oil

2 cloves of minced garlic

1 small can sliced black olives

1 carrot minced

In a heavy stock pot (a type of cooking pot, typically made of thick-gauge aluminum or stainless steel,

with a tall, narrow shape designed to hold large volumes of liquid and cook items like stocks, broths,

and soups), heat the oil. Add the onion until it becomes translucent and the aroma fills the room. Then add the garlic and tomatoes.

I wanted more protein, and I added a can of white beans. This would be delicious over pasta, rice, or a potato.

To keep it Italian, I put it over high-protein pasta.

Fun fact, growing up, I was told there are male and female eggplants. The short, fat, rounded ones were females

(that made sense to me) and the long ones were male. There are no male or female eggplants; the fruits themselves are not gendered, and the confusion stems from the fact that eggplant flowers have both male and female parts. 

All this time I was mislabeling the eggplants, who knew?

Put in an air tight container and it will last in the freezer for a few months. ENJOY!