That’s enough. Normal view. – – – > Name that movie!
Do you know it? Do you know it?
It’s Mystery Science Theater 3000. GAH! I totally just blew the lid off my own trivia question. Who does that other than an over-eager 7th grader who drank too much Capri-Sun at lunch? Don’t answer that.
You never would have gotten it, anyway. That movie’s waaaaay before your time! . . .
. . .
The gist of the movie is this: three robots are sitting in the front row of a theater watching a really crappy old science fiction movie, and they’re narrating the entire thing. Which turns the crappy old science fiction movie into the best movie ever. EVER!
The reason why I bring that up is:
- If you haven’t seen it, go watch it now. Watch that movie hard.
- We’ve had enough of the holidays and we’re getting back to NORMAL VIEW .
Which is my way of telling you Christmas cookie season is over, and we’re making our return to normalcy. President Warren Harding-style.
The return to normalcy starts with this eggplant caponata recipe. Have you caponata-ed before? Eggplant caponata is an awesome Italian/Sicilian (any Italians or Sicilians in the house? Who layeth claim to the caponata? I wouldn’t know, I’m not Italian, nor am I Sicilian) condiment, typically served on a baguette, bruschetta-style.
The basic ingredients of an eggplant caponata are eggplant, tomatoes, onion, garlic, vinegar, olives, and herbs. From there, you can add sugar and raisins to balance out the brine-y tang, and add other ingredients to make it your own. A typical caponata is veeeeeeeery oily by virtue of the fact that it’s served as a topper for bread.
I scaled back on the oil a tad, because let’s face it: I’m not wild about appetizers. Appetizers are just really bad food foreplay in my book. Gimme the meal, don’t tease me. And since we’re on the subject, the surest way of irking me is by using the term, “appy” or worse: “apps” ::shudder:: There was your daily lesson of What Not to Say in Front of Julia Lest She Uppercuts You. I’m really easy to get along with.
There are many options for serving up your caponata. I enjoyed it best atop spaghetti squash, and also loved it mixed it up with rice and beans.
Make this. You will be so good at life.
- 1.5 cups olive oil divided
- 1 yellow onion chopped
- 1 celery stalk chopped
- 8 cloves garlic minced
- 1 large eggplant peeled and chopped into 1” cubes
- ½ cup raisins
- 2 tablespoons capers
- ½ cup pitted kalamata olives halved
- 1 14- ounce can diced tomatoes
- 1/3 cup white vinegar
- ½ teaspoon salt
- ½ cup fresh parsley chopped
- In a large skillet, heat ½ cup of the olive oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes.
- Pour the eggplant into a bowl and set aside.
- Place the skillet back on the stove and add ¼ cup of oil. Add the onion and celery and saute, stirring every couple of minutes, until veggies are cooked through, about 8 to 10 minutes (you want the eggplant to be soft, but still maintain its form).
- Add the garlic and sauté another 2 minutes.
- Add the remaining ingredients and stir everything together. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes.
- Serve hot over spaghetti squash, toasted bread, or serve cold. Keep leftovers in the refrigerator for up to 5 days – the caponata tastes better the longer it sits!