Vegan MoFo: Caponata, for all your eggplant-devouring needs »
Vegan hero Kittee posted her family’s caponata recipe last month and I have been dying to make it since. Unfortunately it’s been too hot for serious cooking since June, and only in the last couple weeks has it cooled down enough at night to even open the windows. And this week? Another heat wave.
Last weekend, though, I had plenty of time and cooler evenings to do some serious stove work, and I whipped up a big cast-iron pot full of Kittee’s caponata. I have eaten it for lunch every day since Saturday and every day it tastes amazing; you will love it. Thanks, Sicily, for inventing possibly the best way to eat vegetables of questionable textures.