beautiful eggplants that are in season...Related: Good Question: Why Is My Roasted Eggplant Bitter? Originally published July 29, 2008. (Images: Faith Durand)
Credit goes to my dad for creating this caponata, which he calls "the eggplant dip," although we've tweaked and fiddled with it over time. It's a traditional, stewy mix of eggplant, pepper, onions, and tomato with some salty olives and a dash of vinegar. At times I even throw in some summer squash that needs to be used. This isn't a particularly quick dish, but the time involved is mostly hands-off once you finish chopping all of the ingredients. Then it just needs to simmer until everything is soft and the flavors are well-mingled. P.S. You might want to have some napkins handy.
Tester's Notes This oldie-but-goodie recipe from Elizabeth is just marvelous! It's easy and hands-off to make, and it just gets better in the fridge. Like she says, you can eat it on sandwiches, over pasta, or over rice. A couple notes: I left the eggplant skin on and didn't mind it a bit. Also, if you want soft, falling-apart (as opposed to meaty) eggplant, cut the chunks a little smaller and simmer for at least 40 minutes. - Faith