From Mollie Katzen, author of The Moosewood Cookbook Vegan
Serves 6
“Here is a South Mediterranean version of caponata (the famous Italian eggplant salad) … It is so good it must be served as a course unto itself, accompanied by wedges of pita bread…. It keeps beautifully, so go ahead and make it three or four days ahead of time, if that is the most convenient for you.”
¼ cup olive oil (or more, as needed) 1 medium onion, finely chopped 2-3 medium cloves garlic, minced ½ tsp. salt (or more to taste) 1 large eggplant (peeling optional), cut into 1” cubes 3 Tbs. tomato paste ¼ cup red wine vinegar 1 cup small pitted green olives 1 small jar (6 oz) marinated artichoke hearts (drained, each piece cut into 2 or 3 smaller pieces)
pinches of dried tarragon, basil, and/or oregano Heat the olive oil in a large skillet. Add the onion, garlic, and salt, and sauté over medium heat until the onion is soft and translucent (5 to 8 minutes). Add the eggplant cubes, stir, and cover. Cook until the eggplant is very well done (15 to 20 minutes), stirring occasionally. Add small amounts of additional oil, 1 Tbs. at a time, if needed to prevent sticking.
Stir in tomato paste and vinegar, and heat to the boiling point. Add the olives and remove from heat. Stir in the artichoke hearts, then cool to room temperature. Taste to adjust the seasonings, adding the herbs if desired. Cover tightly and chill. Serve cold or at room temperature.
