Eggplant dips are ubiquitous across the Mediterranean. Sicily has its caponata with tomato, onions, and capers that has a pronounced sweet-and-sour taste; Israel has its baba ghanoush with savory tahini; and Greece has its red onion and lemony melitzanosalata. My California caponata embraces eggplant’s creamy, neutral flavor along with some sweet and pungent seasonings.
In the following recipe, the flesh of the whole baked eggplant pairs with soft caramelized red onion, balsamic vinegar, and pungent creamy blue cheese. You can use any creamy blue cheese you prefer; my favorites are California’s Point Reyes blue cheese or Italy’s Gorgonzola Dolce, subtlety sweet. While the eggplant is baking, you can cook the onions on top of the stove at the same time and have them ready to be added to the eggplant. This takes about an hour to cook but is Seriously Simple to prepare.
California Caponata
Serves 4 to 6- 1 medium eggplant
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup water
- 3 tablespoons finely chopped fresh parsley
- Salt and freshly ground black pepper
- 1/3 pound Point Reyes Original Blue, Gorgonzola dolcelatte, or other creamy blue cheese, cut into small pieces
- Thinly sliced French or sourdough bread, pita crisps, or slices of garlic bread, warmed or toasted, for serving
While the eggplant is baking, heat the olive oil in a large skillet over medium heat. Add onion and saute until nicely browned, 7 to 10 minutes. Add 1 tablespoon balsamic vinegar and continue cooking until the onions are thinly glazed, about 5 minutes longer. Continue cooking the onions, adding water a tablespoonful at a time as the liquid evaporates to keep them moist and prevent burning, until very soft, about 30 minutes longer.
Add eggplant and the remaining 1 tablespoon balsamic vinegar to the onions. Add 2 tablespoons of parsley and salt and pepper to taste. Gently cook over medium heat until heated through, 3 to 5 minutes. Add the cheese to the eggplant mixture and cook briefly, just until the cheese is melted and distributed. Spoon mixture into a 2-cup crock, garnish with remaining parsley, and serve immediately with crackers or bread.
Advance preparation: This dish may be prepared up to 8 hours ahead, covered, and refrigerated. Bring to room temperature and then reheat gently before serving.