August is eggplant time — the plants are big and beautiful, and their purple fruit heavy with promise. And then there are the tomatoes — not flooding in yet, but just starting. There is nothing quite like a garden tomato warm from the sun. I was remembering an eggplant and tomato salad I used to make from an international cookbook, called caponata. I looked everywhere for the cookbook, but it seems it has moved elsewhere…then I thought I would find a duplicate of what I used to make online, but not so. It seems that what I used to make was more of a pickled eggplant salad. Light and delicious. Here is the closest to what I remember:
Eggplant not really Caponata Salad
CHANGE SERVING SIZE
- 1 eggplant large, about 1.5 lbs, peeled in stripes and cut into 1 inch cubes
- 1 lb. tomato(es) ripe, cut in cubes
- 1 onion(s) medium, chopped
- 2 tbsp. parsley
- In a medium pot, boil the eggplant in salted water for about 8 to 10 minutes, or until tender.
- Remove from heat, and place in a colander to drain.
- Transfer to a bowl, allow to cool slightly. Add the rest of the ingredients, and let meld together for a couple of hours at room temperature.