Italy - Steamed Eggplant Agrodolce

By Addylicious

A true caponata is sweet and tomato-heavy, but this one is sweet and acidic. I really want you to make it your own: Ingredients like the pickled mushrooms can be swapped out for anything you like that’s pickled from a jar or your supermarket’s salad bar. Dried cranberries can be raisins, currants or dried apricots. If you make swaps, taste it before you serve and remember that this is supposed to both sweet and sour. Don’t be afraid to add sugar, vinegar or salt if that’s what you sense is needed.

Ingredients

• 1 baby eggplant, cut into 1/2- to 1/4-inch cubes
• 1/2 cup dried cranberries
• 1 to 2 scallions, sliced on the bias
• 1 pint of a mixture of pickled ingredients — pitted olives, pickled mushrooms, etc.
• 1/4 cup extra virgin olive oil
• 1/4 cup Parmigiano-Reggiano, in 1/2-inch chunks or shaved with a peeler
• 1/4 cup walnuts, roughly crushed by hand
• 1 to 3 tablespoons balsamic vinegar, depending on how viscous it is (use less if more viscous)
• Drizzle of honey
• Red pepper flakes, to taste
• Salt, to taste
• Equipment
• Medium-size pot for boiling water
• Metal colander or strainer that fits inside (doesn’t have to be perfect)
• Lid for the pot (also does not have to fit perfectly)
• Medium mixing bowl
• Vegetable peeler (for cheese)

Details

Adapted from huffingtonpost.com

Preparation

Step 1

1. Fill the pot a quarter full with water and bring it to a boil. Place the cubed eggplant into the strainer and set atop the water. Cover with the lid. A little steam leakage is OK. Steam for 8 to 10 minutes or until soft and edible.

2. For the dressing: In a mixing bowl, combine the olive oil, vinegar, honey and salt. Mix well.

3. When the eggplant is cooked, dump it into the dressing and stir. Add all the other ingredients, mix and taste for the agrodolce. Add vinegar, salt or honey to find a powerful balance, if needed.