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This week I’m cooking up a tasty eggplant dish from Sicily, Caponata, that is slightly sweet, tangy, and full of flavor. I love rustic vegetable dishes like this one, which are so versatile once made. Pile it on some toasted bread, toss it with angel hair pasta, or serve it on top of grilled fish or shrimp. I used gorgeous Casey County eggplants which absorb the flavors of this dish so well. Feel free to toss in some diced summer squash or zucchini—the more vegetables, the merrier! These vegetables meld deliciously together and when combined with the bright capers, sweet raisins, and toasty pine nuts, it makes for incredible depth of flavor.

¼ cup olive oil
1 medium onion, diced
2 celery stalks, diced
1 green bell pepper, diced
1 ½-2 lbs eggplant, (about 3 small size) cubed into ¾ inch pieces
1 (14-oz can) diced tomatoes
1 tbsp fresh oregano, chopped
¼ cup red wine vinegar
1 tbsp sugar
¼ cup capers
¼ cup golden raisins
¼ cup pine nuts, lightly toasted
1 Italian or French country loaf, sliced
Olive oil, for grilling
2 whole cloves garlic

Heat the olive oil in a medium pot or large skillet and sauté onion, celery, and bell pepper until vegetables wilt and onions are caramelized, about 8-10 minutes. Add the eggplant and cook until beginning to soften, about 5-7 minutes. Add the tomatoes, oregano, vinegar, sugar, capers, and raisins and simmer for 20 minutes. Stir in pine nuts and season to taste with salt, pepper, and additional sugar as needed. Allow to cool and serve at room temperature or after being chilled in the refrigerator. Drizzle with additional olive oil, if desired.

To serve, brush slices of bread with olive oil and grill on both sides until golden brown. Rub one side of the toasted bread with the garlic clove and top with a generous portion of caponata.