Next on
Restaurant Recreations...At Home, I tackle one of
Cava’s most popular Mediterranean small plates called
eggplant caponata. Punched up with chopped olives, capers, and a scattering of mint it was a huge hit at the restaurant. No longer available on Cava's menu, Chef Dimitri Moshovitis now features it in his newest restaurant,
Sugo Cicchetti in Potomac, MD. As with many Italian preparations,
prime produce and good olive oil are the keys to the dish. Eggplant and mint are more abundant at farmers markets as the weather warms, and the rest of the ingredients can be found in grocery stores.
