Eggplant Caponatina Di Ruggero
Ruggero Gadaldi, the incredible Chef behind San Francisco classics such as Beretta and De La Rosa, was a family friend and a kind reserved man whose smile was filled with charm and mystery. For many years he had two little gems in Russian Hill named Antica and Pesce. Pesce was a tiny neighborhood restaurant where you could find the best insalata di polpo and seared scallops in the city. It also happens to be where I met my husband. He had the great pleasure of working alongside Ruggero at Pesce for seven years and considers him one of his mentors for many reasons in and out of the restaurant. His detailed commitment to authenticity and rustic perfection was seen in every dish. Many dishes were thrilling in their simplicity and others dynamic prided secrets. I had some of the most memorable meals of my life with him in the kitchen and continue to channel him while trying to recreate some of his dishes at home.
When I told my husband that the best gift he could ever get me was his gnocchi recipe from Antica, Ruggero invited us to come to his home for a one on one lesson insisting it is something you have to feel not read. I couldn’t possibly share that recipe with you because he is right, I have never been able to recreate it exactly because as he said “it is all about the touch.” Sadly, Ruggero lost his battle to cancer a couple years ago but his spirit lives on in his wife and two sons and the ever popular restaurants Beretta and De La Rosa. This eggplant caponatina recipe is one of the classics from their menus. It has a few steps but is really easy to make. And while Burrata on top is deliciously recommended, my everyday version has mozzarella balls, because that’s what is usually in my fridge. I can’t pretend that this is a kid favorite however they will eat the components broken down on a kid plate: roasted eggplant, cheese, a few pine nuts and throw some hummus & crackers on the side.
Eggplant Caponatina
Prep time: 20 minutes Cook time : 30 minutes Serves: 4
Ingredients
1 Large Eggplant or 3 japanese eggplant - peeled leaving some stripes and cut into 1 inch cubes
3 tbsp olive oil
3 stalks of celery, chopped
1 cup cherry tomatoes, halved
1/2 cup pine nuts, toasted
1/2 cup chopped green olives
3 tbsp capers
3 tbsp white balsamic vinegar
1 handful chopped fresh basil
1/2 cup of diced fresh mozzarella balls or 1 ball of burrata cheese
Salt and Pepper
Directions
Preheat your oven to 400 degrees. Chop your eggplant and salt well and let sit while oven comes to temperature. This helps sweat the bitterness from the eggplant. Toss your eggplant cubes in olive oil and spread in a single layer on a lined baking sheet when oven is ready. Place in oven and cook for 20-30 minutes, until cubes are soft and browned tossing half way through.
While your eggplant is in the oven, bring a small pot of water to boil. Place your finely diced celery in the boiling water to blanch for 2 minutes. Remove celery from boiling water and wash with cold water. They turn the most vibrant green. Add to your serving bowl.
Toast your pine nuts in a small skillet at medium heat until medium brown.
In serving bowl, toss your halved tomatoes, chopped olives, capers, chopped fresh basil, toasted pine nuts, mozzarella and celery. When your eggplant is done, transfer it to your serving bowl and toss. Drizzle with white balsamic vinegar. Salt and pepper to taste. If using burrata instead of mozzarella place on top.
