05/16/2022
I just returned from 3 weeks in Italy. I want to share a few recipes I've been working on since then. Here is the first: Caponata.
This Sicilian relish is absolutely delicious served at rom temperature with focaccia bread. While it typically is an appetizer, more than once it has been a full meal for me. It also can be preserved in canning jars.
Ingredients:
Olive oil cooking spray
2 pounds eggplant (I use Japanese or Patio Baby eggplant, but any type will do), cut into 1" cubes
3 Tbsp extra-virgin olive oil
salt to taste
1 yellow onion, diced
3 celery stalks, chopped
1 large red bell pepper, chopped
4 clove garlic, minced
salt and pepper to taste
1 14-ounce can fire-roasted crushed tomatoes
1/3 cup pitted green olives, chopped
3 Tbsp red wine vinegar
2 ½ Tbsp capers, drained
1+ Tbsp honey
1/3 tsp red pepper flakes
1/3 cup parsley and basil, chopped
Directions:
Preheat oven to 425 degrees F. Spray a cookie sheet with cooking spray.
1. In a large bowl, toss eggplant with 2 Tbsp olive oil and salt. Spread the eggplant on the cookie sheet and roast, tossing once or twice, until soft and golden in color, approximately 30 minutes.
2. While eggplant is roasting, place the remaining tablespoon of olive oil in a Dutch oven or cast iron saucepan over medium heat. Add the onion, celery, and bell pepper and cook until the onion is tender, stirring frequently for about 10 minutes. Add the garlic, along with salt and pepper to taste, and toss briefly.
3. Add the tomatoes, olives, vinegar, capers, honey, and red pepper flakes. Stir to combine and simmer for 10 minutes on medium heat. Stir in the roasted eggplant and cook for another couple of minutes. Add the parsley and basil, stir thoroughly, and remove from heat.
4. Let cool slightly and adjust flavors, adding more honey, vinegar, red pepper flakes, or salt and pepper as desired. If eating immediately, let the caponata rest until it reaches room temperature. You also can refrigerate for later use, but allow to return to room temperature before serving. Makes about 8 servings.
Calories per serving: 180, Fat: 6 grams (30% of calories, almost entirely of monounsaturated fats); 24 grams carbohdrates (53% of calories); 3.2 grams protein (7% of calories); Fiber: 7.2 grams; Cholesterol: 0mg.