Recipe by Megan Winfrey

Meals on toast are becoming a regular thing at my house, for the simplicity and for the love of good bread. This eggplant caponata spooned over toasted bread with a generous smear of mascarpone has served as breakfast, lunch, and dinner at least once this week. Tonight, I'm excited to use up the rest of it by folding it in with whatever short shape pasta I have on hand. I'll probably add some feta and fresh parsley over the top. Mmmmm my mouth is watering just thinking about it! I've never been a huge fan of eggplant, but this recipe will certainly join our regular rotation when the late summer CSA is brimming with these hearty nightshades.

• 4 eggplant, cut into 3/4" inch cubes
• 2 tbs. kosher salt
• 4 cups vegetable, coconut, or avocado oil
• 1/2 cup sliced almonds
• 1 red onion, thinly sliced
• 2 serrano peppers, thinly sliced (remove seeds for less spice)
• 3 garlic cloves, thinly sliced
• 1/4 tsp. paprika
• 1 cup crushed tomatoes
• 1/2 cup red wine vinegar
• 3 tbs. sugar
• Grilled crusty bread and mascarpone (or any spreadable cheese) for serving

In a large bowl, toss eggplant with the kosher salt and set over a colander. Leave in the fridge for a few hours to chill and drain its liquids. Gather up the eggplant in a kitchen towel and squeeze out as much excess liquid as possible.

Pour the 4 cups of oil to a dutch oven or heavy bottomed pan and add the eggplant to the room temperature oil. Heat on high and cook, stirring occasionally, until eggplants are golden brown - about 30 minutes. Transfer eggplant to a paper towel to drain and cool down. While the eggplant is cooking, toast the almonds in a small dry skillet over low heat until lightly brown and just beginning to smell. Set aside. Using the same dutch oven or pan, add a few tablespoons of olive oil or ghee and heat over medium. Cook the onions, chiles, and garlic until tender. Stir in the paprika and cook for another minute before adding the tomatoes, vinegar, and sugar. Bring to a boil and stir to dissolve the sugar. Add the nuts and eggplants, toss to heat through and adjust seasoning. Remove from the heat, let cool to your desired temperature, and serve with mascarpone and toasted crusty bread.