Marinated Eggplant (So Good - Plan on Making Double)

This dish ended up coming together because dear, dear friends of mine got married in June of 1997 and asked me to cater their wedding.  It was two months before I left for Florence, so I was essentially full-steam ahead in my heart and my head.  I was all about eating and cooking real Italian dishes as often as possible and I wanted the food for their wedding to not only be delicious, but to be special and unique.   I also needed to make something that could be prepared ahead because much of the rest of what I was making had to be done  on the spot.  So, as a shout-out to Mr. Paul and Mrs. Laura DiNigris, I say "grazie mille".  You had faith in me before most people ever would have thought to.  You asked me to make these garlicky wonders for your most special day, and it has truly been one of the most requested dishes I've ever prepared since.


Marinated Eggplant

1 large eggplant, firm and no bruises
Coarse salt
Olive oil for frying
1 bunch fresh basil leaves, coarsely chopped
3 garlic cloves, finely chopped
1/4 cup red wine vinegar
(Lots of paper towels)

Serves 6

Cut a slice off the stem and blossom ends of the eggplant.  Cut crosswise into thin rounds, about 1/4" thick.  Lay out the eggplant slices on paper towels and salt generously.  Let stand until beads of sweat appear on the surface.  Dry the eggplant with additional paper towels.  Heat a non-stick skillet over high heat.  Pour enough oil into the skillet to just cover the bottom.  Fry eggplant slices at moderately high heat a few at a time to avoid crowding in the pan.  The slices should brown quickly so they do not get mushy.  As the slices brown, remove them from the pan and place on clean paper towels to drain.

In a glass or enamel baking dish, make a layer of eggplant slices.  Sprinkle some of the basil, garlic, and vinegar over the slices.  Make another layer of eggplant, and repeat sprinkling with herbs and vinegar.  Continue until all the eggplant is layered and topped with herbs and vinegar.  Refrigerate, covered with plastic wrap, for several hours, or preferably overnight.  The marinated eggplant will continue to improve in flavor for several days.  Serve cold or room temperature.

Eggplant Caponata

Another true Italian recipe, learned at my wonderful school, the Scuola di Arte Culinaria in Florence. This eggplant can be served several ways.  It's a great side dish to...well, anything.  And it's perfect served on some lightly toasted baguette slices as an appetizer.  Basically, it's just nice to have it around and ready to go.  But it also is one of those dishes that really should be made in advance.  Those flavors just keep improving.  If possible, a day ahead would be great.  I wouldn't adjust the amounts too much on this one.  It shouldn't be too tomato saucy or vinegary.  There's a definite balance of yumminess going on here that you want to get right. 

EGGPLANT CAPONATA

2 medium sized eggplants, peeled & cut into 1" dice

kosher salt

olive oil for frying

2 small celery sticks, finely chopped

1/4 cup red onion, chopped

1 cup tomato sauce (a good quality canned sauce is fine, but if you happen to have some of your own homemade sauce nearby - wow! - even better)

1 Tbsp. capers, drained

2 Tbsp. green olives, chopped

1 tsp. sugar

2 Tbsp. red wine or balsamic vinegar

Salt & pepper

Salt eggplant very well, place in colander, let sit for 1 hour.  Rinse well and pat dry.

In a large saute pan, heat about 1/4-1/3 cup olive oil over medium-high heat until very hot and cook eggplant in batches until brown.  Make sure to get some color on the eggplant without burning.  Stir rather often.  (If oil gets too dark, change as necessary.)  Transfer eggplant to baking sheet or platter lined with paper towels to drain.  Let cool.  Wipe pan clean.  Heat 1 Tbsp. olive oil over medium heat.  Cook celery and onion until soft, about 10 minutes.  Add the tomato sauce and cook slowly on low heat for another 10 minutes.  Add the capers, green olives, sugar, vinegar & salt and pepper.  Stir for a couple of minutes.  Add the eggplant and cook slowly for about 15-20 minutes to incorporate all the ingredients.  Transfer to a large bowl and let cool.  Put in the fridge and go chill out until the next day.  It's done!  Just bring it to room temperature about an hour before you're ready to serve.