Eggplant Caponata

20260122, #BreakfastDiary 1622, -15°C/clear Eggplant Caponata is a signature eggplant dish from Sicily, Italy, known for its sweet-and-sour flavor. It's said to have originated from Arab influence during the conquest of Sicily, with the fish once used in noble dishes replaced by the eggplant that commoners could easily get their hands on - and that's how today's eggplant caponata was born. It's traditionally eaten cold, but today I'll have no choice but to eat it warm. About 657kcal, Eggplant Caponata.

1 slice sourdough, 2 eggplants, 1/2 onion (chopped), 3 cloves garlic (chopped), 1 can whole tomatoes (use 2/3 of it), 3T red wine vinegar, 1/2 cup each green and black olives, 1t honey, a little chopped parsley

1. Dice the eggplant, sprinkle with salt, let sit about 20 minutes, then pat dry with a paper towel. 2. Sauté the chopped onion and garlic in olive oil in a pan. (1T capers would add nice umami here, but I happened to be out, so I skipped it.) 3. Add the eggplant from step 1 and the canned whole tomatoes (peeled tomatoes work too) to step 2, along with 3T red wine vinegar, and sauté until the eggplant softens. 4. Add the green and black olives and 1t honey, and mix well. 5. Top with chopped parsley. Serve on sourdough.

Inspired by @vindelgiudice