Meatless Friday: Eggplant Caponata

Today we're featuring a meatless recipe by Father Leo Patalinghug, a priest who loves to cook and who believes so strongly in the importance of the family meal that he's built a whole movement around it. His Grace Before Meals website is a mix of recipes, videos, and articles that encourage families to share time around the table and be nourished: body, mind and soul. Father Leo also hosts a weekly satellite-radio program, Entertaining Truth, on Sirius XM's The Catholic Channel.

Father Leo has generously given us permission to share his recipe here.

Eggplant Caponata

INGREDIENTS:
1 large eggplant, cut into ¼ inch pieces
4 tablespoons olive oil
1 garlic clove, finely minced
1 pinch red-hot chili pepper flakes
2 tablespoons fresh parsley, minced
½ red onion, cut thinly
2-4 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons white vinegar

DIRECTIONS:

Heat 2 tablespoons of olive oil in a large non-stick pan over high heat. Add eggplant, garlic, and pepper flakes. Allow this to cook, tossing or stirring until eggplant begins to caramelize. Add remaining olive oil, onions, and parsley and continue to sauté for about 2-4 minutes. Add white vinegar and salt and pepper to taste. Stir to cook all of the pieces evenly. Depending on how large the eggplant is, it may be necessary to add more oil; do so a little at a time. Reduce heat and allow to cook for another 3-5 minutes. Eggplant is perfectly cooked when it is soft, but retains its shape. Serve as a vegetarian main dish with steamed sticky rice.

For more of Father Leo's recipes, visit Grace Before Meals or look for his cookbooks: Grace Before Meals (which contains the famous fajita recipe featured on Bobby Flay's Throwdown) and Spicing Up Married Life.