I hope everyone has enjoyed this summer. We have been particularly busy this year but have still had time to enjoy all the wonderful produce that is at the markets this time of year. It will be gone before we know it.

We’ve been doing quite a bit of traveling, culminating in a 2-week trip to Washington and Montana. This is the one time of the year that I put work and the frantic pace of daily life in Virginia behind me. NO TRAFFIC – Ahhh! There is a reason they call Montana “Big Sky.”

My first experience with caponata was years ago, when a colleague who was living in Rome at the time asked if I would send some coffee to him from Bogota, Colombia, where I was living. I agreed if he would send me a box of Italian pantry items in return. He did not disappoint; what a haul! Years later, I’ve never forgotten it. One of the items in the box was a can of caponata. Even the Italian canned version was delicious and I resolved to make a fresh version at home.

I’ve tried many versions of caponata over the years, but this one surpassed all the others. Maybe it’s the capers. My husband is always giving me a hard time about my extreme love of capers. Honestly, I could eat them on almost anything – well, maybe not ice cream…hmmm.

Caponata is a sweet and sour cooked vegetable dish that originated in Sicily as a side for fish dishes. It was originally made with eggplant and celery, but today there are numerous versions that can contain everything from pine nuts to octopus.

Caponata is a wonderful way to use up some of that extra summer produce from the garden or the farmers market. It can be used in a variety of ways – as a side with virtually any meat, or as part of an antipasto platter. I’ve even seen it whirred in a blender with olive oil and vinegar and made into salad dressing. However, my favorite way to enjoy it is for lunch as a topping on crusty bread with a nice schmear of fresh ricotta or goat cheese.

Eggplant Caponata

6 Cups

Caponata can be prepared up to 3 days in advance. Serve warm or at room temperature. Feel free to substitute zucchini for the summer squash or even use one of each. Serve as a side dish, as a dip for pita crisps or crackers or on bread with ricotta or goat cheese.

1 eggplant, about 14 ounces, trimmed and sliced crosswise, 1/2 inch thick

4 tablespoons olive oil, divided

2 teaspoons salt, divided

2 yellow summer squash

5 white mushrooms, chopped

1/2 red onion, chopped

1 tablespoon minced garlic

2 tablespoons red wine

1 tablespoon balsamic vinegar

1 large tomato, cut into 1/4-inch dice

1/4 teaspoon red pepper flakes

1/8 teaspoon ground black pepper

3 ounces tomato sauce

1 roasted red pepper, chopped, or 1 4-ounce can chopped pimento

1 tablespoon drained capers

6 pitted Kalamata olives, chopped

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees. Place the eggplant slices on an oiled sheet pan and brush with 2 tablespoons of the olive oil. Season with 1 teaspoon of the salt. Bake until tender, about 25 minutes. Cool slightly then chop and set aside.

Slice the summer squash lengthwise and scoop out the seeds. Chop into 1/2-inch dice and set aside.

Heat the remaining 2 tablespoons of olive oil in a large wide saucepan or dutch oven over medium high heat until the surface is shimmering and you can smell the oil, 1-2 minutes. Add the mushrooms, onions and chopped squash to the pan. Cook, stirring occasionally, until the vegetables begin to brown, 4-5 minutes. Stir in the garlic and cook 1 minute.

Stir in the red wine and vinegar. Add the tomato, red pepper flakes, black pepper, and remaining 1 teaspoon salt. Cook, stirring, until the tomato softens, 3-4 minutes.

Stir in the tomato sauce, roasted red pepper, capers, olives, basil, parsley, and the chopped eggplant. Reduce the heat to medium-low and cook until thickened, about 3 minutes.

Adapted from Pacific Northwest the Beautiful by Kathy Casey