Italian Eggplant

Primarily a summertime vegetable, eggplant grows during warm summer months which is why it is used so often with tomatoes.  Mid- to late-summer is the best time for eggplant but you will find it readily available in the grocery store off season as it is always summertime somewhere in the world.  Try some of the more interesting eggplants such as solid white small "Casper" eggplant and the gorgeous orange Turkish type eggplant.  There are nearly as many shapes and sizes as there are peppers.

Bianca di Rosa Eggplant

Eggplants can be roasted, grilled, baked, fried and sautéed for just about any recipe.  With so many types of eggplant available they can be one of the most versatile vegetables around.

Japanese Eggplant

Eggplant Caponata

• 2 medium-large eggplants (about 3 pounds)
• 1/4 cup coarse salt
• olive oil
• 1 large onion, minced
• 1 red pepper or 1/2 (8 oz.) jar of roasted peppers
• 2 tablespoons of chopped sweet basil
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1/2 cup capers, rinsed and drained
• 1 cup fresh plum tomatoes, peeled, seeded and chopped
• 1/2 cup red wine vinegar
• (optional) crushed red peppers
  

Peel the eggplants and cut into 1/2 inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.

Heat olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels. (You can also roast the eggplant and red pepper under a broiler for a fuller flavor).

Sauté the onions in olive oil until just translucent but not brown. Add the eggplant, peppers, celery, garlic, & tomatoes and cook for about 5 minutes more. Remove mixture to a bowl and add capers & vinegar.  Season with salt and crushed red peppers to taste. Let sit in refrigerator for at least 2 hours and serve chilled or at room temperature with pita or crackers.

Eggplant in Garlic Sauce

• about 4 cups sliced Japanese eggplant (1" slices)
• peanut or stir fry oil
• 8 cloves garlic minced or pressed
• 1/3 cup ketchup
• 1 tablespoon ginger, minced
• 1/8 cup white sugar
• 2 tablespoons white vinegar
• 2-3 tablespoons light soy sauce
• 1 tablespoon Chinese chili sauce
• 3 tablespoons dry sherry
• 1/2 cup chopped green onions
• about 1 tablespoon cornstarch dissolved in water 

Fry eggplant in oil in a skillet over medium heat, for about 8 minutes, about 4 minutes per side. After frying drain well and set aside.

Fry ginger and garlic in a little oil for about 30 sec. When you smell their strong aroma, add ketchup and stir for a minute or so. Add Chinese chili sauce and stir well. Next, add sherry and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. Stir and allow mixture to simmer for a couple of minutes before adding cornstarch in water. Just as mixture starts to thicken, add chopped green onions, stir for a minute or so and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from skillet and serve over white rice.

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