Caponata, the Sicilian eggplant appetizer, is often served at room temperature on toasted croutons. Traditionally, it includes tomatoes, eggplant, onions, and capers to produce a pronounced sweet and sour taste. Baked eggplant alone is a canvas for many colors and flavors.
In this California version, there’s no tomato or capers. Here, roasted eggplant is paired with sweet onions, sweet-tart balsamic vinegar, and pungent Italian Gorgonzola to become a fragrant spread for crisp toasts or warm French bread. It’s best served warm.
