This pear, tomato and eggplant relish is a delicious side dish.
- Servings: 8
Source: Martha Stewart Living, October/November October/November 1993
- 1 28-ounce can peeled Italian plum tomatoes
- 1 medium eggplant
- 6 tablespoons olive oil
- 2 teaspoons sugar, plus more to taste
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons capers
- 2 Bosc, Anjou, or Bartlett pears
- 1/4 cup currants
- 2 teaspoons balsamic vinegar
- Freshly ground pepper
- 1 baguette, sliced and toasted
Drain tomatoes, reserving juice. Seed tomatoes, chop coarsely, and set aside.
Slice eggplant into 3/4-inch rounds. Place on a wire rack, sprinkle with salt, and leave to drain for 30 minutes. Rinse well and pat dry. Cut slices into 3/4-inch cubes.
Heat oven to 425 degrees. Place a 12-by-4-inch baking pan in oven for 5 minutes. In a bowl, toss eggplant with 4 tablespoons olive oil and 1 teaspoon sugar, then spread out on pan. Return to oven; roast for 25 minutes or until eggplant is tender and well browned, shaking pan after 15 minutes.
Meanwhile in a large saute pan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until golden, about 7 minutes. Add eggplant, tomatoes, 2/3 cup reserved tomato juice, and capers. Cook over medium-low heat for 10 minutes, stirring occasionally. Keep warm.
Return baking pan to oven to heat. Cut flesh from pears in 3/4-inch chunks. Toss with remaining tablespoon oil and 1 teaspoon sugar and spread out on warmed pan. Roast for 25 minutes, or until pears are tender and golden brown, shaking pan after 15 minutes.
Add pears and currants to eggplant mixture. Season with vinegar, sugar, salt, and pepper. Resume cooking for 5 to 10 minutes. Add more tomato juice, if needed, to keep caponata from becoming dry. Serve warm on toasted baguette slices.