|Left: The original dish at Cava now available at Sugo; Right: Chef Moshovitis|
- 3 Tbsp olive oil
- 1 medium eggplant, peeled and diced into small cubes
- 1 plum tomato, seeded, cored, and diced
- 1 Tbsp chopped Greek kalamata olives
- 1 small red onion, diced
- ½ teasp fine-chopped capers
- ½ bunch of mint, finely chopped
- salt and pepper to taste
- Add the rest of the ingredients, except the mint, and sauté for 3 minutes.
- Set the mixture aside and allow to cool, about 30 minutes.
- Add the mint and the rest of the olive oil and salt and pepper to taste.
- The caponata keeps in the fridge up to 5 days. Serve at room temperature.
Keith was in the mood for Greek gyros and I thought this eggplant caponata would make a nice accompaniment. We didn't have any red onion on hand, only white. I used a bit less of the white onion than the original recipe calls for so as not to overpower the eggplant. Also, instead of capers I used large green Greek olives to add that same punch of briny flavor. This caponata would be great over a nice piece of grilled Mediterranean bass or simply as an appetizer with pita chips or warm bread. The mint adds that extra oomph of brightness to freshen up this vegetarian-friendly dish. In place of chopped cucumbers and tomatoes, we slathered the eggplant caponata on our chicken gyros and it was delicious! I love fusing cuisines and this Mediterranean marriage of Italian and Greek flavors worked well.