In Mediterranean cooking, there is no shortage of tasty eggplant recipes! Some favorites around here include like the roasted eggplant fan; moussaka; and stuffed eggplant.
I’m excited to add one more tasty eggplant creation from Italy: Caponata!
Making a Magickal Meal
Making a magickal meal is as easy as praying over your food while preparing it and being thankful for them for nourishing your body. It is important to know that while you are cooking whatever energy you give off will affect the food. So if you’re in a good mood, dancing and singing, the food will take on a positive energy. If you’re in a bad mood, the food will absorb that energy too. Be mindful of ingredients, the history, the magical properties of food and how it nurtures your body.
Correspondence:
Eggplant – Jupiter – wealth, prosperity
Olive oil – blessing, sanctifying
Salt – Earth – protection, banishing, exorcism
Black Pepper – Banishing, hexing, energy, heat, protection
Raisin – Sun/Moon – abundance, joy
Tomatoes – Venus – protection, warding, health, money, luck, love
Vinegar – healing, health, protection
Wine – Venus – union, communion, sharing
Parsley – protection, purification, astral travel, funerals, accidents, poisoning, mood, appetite, liminal, otherworlds, ancestors
Sugar – Improving one’s disposition, protection, moon, banishing, preserving, enhancing
Mint – Protection during travel, purification, healing, raising vibrations
Bay Leaf – Sun – psychic powers, achievement, education, creativity, divination, dreams, healing, protection, awareness, purification, wishing
Bell Pepper – Mars – prosperity, security, strength, energy, comfort
You’ll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata. Because it tastes better the next day, it’s the perfect make-ahead appetizer to serve over crostini or toasted bread of your choice.
Since international travel is not really allowed (again), I’ve been traveling through my food lately. This caponata is a great example. Once we are back to “normal” (was it ever normal though?) I have to make my way to Sicily to sample authentic caponata. Despite I always wanted to travel there, learning to make this dish has deepened my desire to explore the island.
Caponata (gluten free vegan Sicilian appetizer)
Ingredients
- 1 small eggplant cut into cubes
- 2 tbs olive oil
- 1 small yellow onion chopped
- 1 small red bell pepper chopped
- salt, pepper to taste
- ½ can crushed tomatoes
- ¼ cup olives chopped
- 2 tbs raisins
- 1 tbs red wine vinegar
- red pepper flakes to taste
- ½ ts sugar
- 1 small bay leaf
- ¼ cup fresh mint, flat-leaf parsley and/or basil chopped
- GF crostini to serve with
Instructions
- Preheat the oven to180 Celsius degrees. Line a large baking sheet with parchment paper to prevent the eggplant from sticking to it. Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with olive oil, and toss to coat. Roast the eggplant in the oven for 20 to 30 minutes, stirring halfway.Meanwhile warm the olive oil in a saucepan over medium heat. Add the onion and bell pepper. Season with salt and about black pepper. Sauté until the onions are tender and just starting to turn golden, about 10 minutes, stirring often. Add the garlic and stir until fragrant. Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, sugar, red pepper flakes, and bay leaf. Stir well to combine. Simmer on medium-low heat for 10 minutes stirring occasionally. Remove the bay leaf. Stir in the roasted eggplant and cook for another 3 minutes. Stir in most of the fresh herbs, reserve a small handful for garnish later. Remove the pot from the heat and adjust the seasoning if needed. Transfer it to a serving bowl and top with the remaining herbs you saved. For best flavor, allow the caponata to rest at room temperature for half an hour. Serve warm or at room temperature (some even enjoy it chilled). Best with crunchy crostini.
