Caponata (makes 4-5 servings as sides)
- 1 medium sized Italian eggplant (ca 1 pound)
- 1 large red bell pepper
- 3-4 large baby portabella mushrrom
- 1 garlic cclove, peeled
- 1/2 TB olive oil
- dash of salt and fresh ground pepper
- 2 TB mini capers with brine
- 1 ts agave nectar
In a pan, heat the olive oil. Use a mandolin and thinly slice the garlic (or you could use a razor blade like in the Sopranos); toasted it in the olive oil until it is brown on both sides. Now add the capers, the eggplant, peppers, and mushroom, and gently combine. Add some salt and pepper, the balsamic vinegar and the agave nectar. Let the flavors combine for about 1-2min, turn off the heat and take off the stove.
Caponata is typically eaten at room temperature.