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Caponata

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Ingredients

Scale

 

  • 2 medium sized egg plant, cut into large chunks
  • 2 zucchini, chopped
  • 1 large yellow pepper, chopped
  • 2 tbsp capers, drained
  • 1 dozen olives, pitted
  • 1/4 cup red wine vinegar
  • 1 14 oz can chopped tomato
  • 1 14 oz can tomato puree
  • 1 teaspoon dried oregano
  • handful of basil leaves chopped
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • olive oil
  • sea salt
  • freshly ground black pepper
  • chopped parsley, to garnish

Note: Traditional Caponata calls for two stalks of finely chopped celery to be added with the onion. My family prefers to leave this out.

 

Instructions

 

  • Lightly season eggplants with salt, set aside.
  • In a large pan heat olive oil then pan fry egg plants until they are turn golden on each side. Remove the egg plants from the pan then set aside.
  • Add additional olive oil to the pan then sauté garlic, and onion.
  • Add the oregano, basil, red wine vinegar, capers, olives and chopped and pureed tomato, bring to a boil then add fried egg plant, yellow pepper, and zucchini and simmer for 15 minutes in low heat. You might need to add a bit of water if it dries out while simmering.
  • Season with salt and freshly ground black pepper then garnish with chopped parsley.
  • At this point it is ready to eat however I usually leave it on a slow simmer for about an hour to reduce it to a thick paste and further combine the flavors. Today I’m using it on a grilled cheese sandwich.  If you can keep your people from eating it ALL with a fork right out of the pot and you manage to have left overs or you were smart enough to double or triple this recipe…it is delicious on pasta or rice.  It is also wonderful on fish or chicken. I often cut up a store roasted chicken and add it to the caponata then serve it over rigatoni. It is also good on crostini as an appetizer.

It freezes well so I usually make two or three batches and enjoy it any time for a quick and easy dinner.

Find it online: https://www.tableanddish.com/caponata-grilled-cheese-with-pesto/