The Cartoon Kitchen: Caponata

The Cartoon Kitchen: Caponata

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on caponata. —Ed Levine


Ingredients

  • 2 medium eggplants
  • 2 thinly sliced onions
  • Plenty of olive oil
  • 2 chopped tomatoes
  • 1/2 cup green olives, pitted
  • 3 tablespoons capers
  • 1 tablespoon sugar
  • 3 tablespoons vinegar
  • Salt to taste

Directions

  1. 1.

    Bake the eggplants in a 450°F oven for 40 minutes. Poke with a fork and drain for at least 15 minutes. Scoop out the flesh.

  2. 2.

    Sauté the onions in olive oil. When the onions are sweet and tender, add the chopped tomatoes, the olives, and the capers. Simmer for twenty minutes.

  3. 3.

    Combine the tomato mixture with the eggplant. Add sugar, vinegar, and salt. Stir in more olive oil as desired.