Thursday, August 26, 2010

phallic caponata

Is that an eggplant, or are you just happy to see me?

I thought I was buying into an organic CSA share. But when I received this X-rated eggplant in last week's package, I wondered if farmer Bud was using Viagra as fertilizer.

I thought long and hard about what I would make with this erotic purple aubergine. I finally decided on Caponata. Why? Because back in the day, sailors who were going away for long periods of time always packed a supply of caponata for sustenance. The vinegar prevented the veggie relish from going bad too quickly, and the vitamin C kept scurvy at bay. I always thought that was quite resourceful, and I daresay – manly.

I like caponata as a side dish served with crusty bread, over brown rice or quinoa, or even tossed with pasta. This tastes best if you let it sit overnight and allow the flavors to meld before serving. Incidentally, I was very disappointed with the ho-hum, G-rated eggplant that arrived in this week's CSA share.


  • 4 T olive oil
  • 1 large, sweet onion, chopped finely
  • 3 stalks of celery, chopped
  • 5 garlic cloves, minced
  • 1 red pepper, chopped finely
  • 3 ripe tomatoes, chopped
  • 2 T capers, rinsed
  • 4 T raisins
  • 1/2 cup green olives, chopped [You can use the kind with pimentos, if you like]
  • 1/4 c applesauce [unsweetened]
  • 1 large eggplant, sliced and diced into 1/4 inch pieces*
  • 6 T cup white vinegar
  • 1 T sugar or agave nectar
  • 2 T dried parsely
  • Salt and pepper to taste

* Before dicing, cut the eggplant into 1/4 slices, sprinkle generously with salt and let sit in a colander for at least 30 minutes, Rinse off the bitter bile, pat dry, and then dice.

In a large, high-sided pot, heat oil over medium. Add onion, celery, garlic, and saute until translucent. Add pepper and cook for 5 more minutes, then add capers, raisins, olives and applesauce. Saute for 5 minutes, then add the remaining ingredients.

Bring to a boil, turn heat down to low -- just above a simmer, cover and cook for about 45 minutes or until all veggies are soft, stirring occasionally. Remove lid and cook for up to 15 more minutes to cook off any excess liquid.


doggybloggy said...

well you got them all covered - you might have left out penetrated and wet but otherwise this recipe is good to go.

Morgan@LittleHouseofVeggies said...

WOWZA! That reallly IS an eggplant on Viagra for sure!!!

Tasha said...


xiao_haozi said...
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xiao_haozi said...
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xiao_haozi said...

What CSA do you use in Philly? We've been dying to get into one in the city here.

Anonymous said...

I think it looks more like a cartoon character's nose, because the stem at the top acts like a helmet and frames the "face." Maybe I'm just innocent.

Liana said...

This is HILARIOUS. Coincidentally, I just wrote about a shockingly "manly" cucumber I found in my garden this summer:

Amber Shea @Almost Vegan said...

HAHA! Best post ever! And the caponata sounds wonderful.

The Spooky Vegan said...

That is hilariously AWESOME!!

Made me giggle like a schoolgirl!

Melisser; the Urban Housewife said...

Ha! That is awesome.

Shear Sensations said...

I had never heard of the dish you made but I imagine it was delicious and x-rated...he...he.

thezenofmaking said...

Haha, I never get anything that interesting in my CSA share!

Eric said...

haha looks like we both got dealt some wild eggplant.

Gilding Lilies said...

So funny, that eggplant really is happy. Do "happy" eggplants make a better caponata? Just something to ponder.

Anonymous said...

Hilarious!!! Mother nature sure has it's ways, doesn't it? Thanks for sharing...Silvia

radioactivegan said...

That's quite an eggplant there :)

CWrites said...

Wow and Hilarious is all I can say! LOL!

Babette said...

This veggie is hilarious!

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Joselle said...

That's hilarious! Speaking of eggplant, I made the Eggplant Parma from your cookbook tonight. It's all I can do to keep myself from polishing it off even after a hearty meal of it! Delicious.

Anonymous said...

Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.

mayajo said...

hahahahha very funny!

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