Caponata


This is a very simple recipe that my mother passed down that I changed a bit to make it my recipe. I added the peppers and the use of the balsamic glaze over the vinegar. The glaze is sweeter than the vinegar, so there is no need for added sugar. Also, I added the ketchup instead of the tomato paste. Ketchup is the most under used condiment and it makes a world of difference in this dish.

Ingredients:

2 eggplants, about 1 lb. each, skinned and cut into 1/2-inch cubes

1 red or yellow bell peppers, seeded diced

2 large yellow onions, diced

3 tender inner celery stalks, diced

4 ripe Roma tomatoes, seeded and chopped

2 cups of sliced mushrooms

3 TBSP extra virgin olive oil

1 cup chopped pitted assorted green, black and kalamata olives

4 TBSP capers, rinsed and drained

4 TBSP balsamic glaze (not vinegar)

1/2 cup of ketchup

4 cloves of garlic minced

2TSP kosher or sea salt

2 TSP black cracked pepper

Crusty Italian bread or focaccia for serving

How to make it:

  • Preheat the oven to 350 degrees.

  • Place the cut up eggplant, pepper, onions, celery, tomatoes and mushrooms in a large mixing bowl.

  • Add the extra virgin olive oil, salt and pepper and mix thoroughly.

  • Line a half sheet pan with foil and dump the entire mixture onto the foil and spread out evenly.

  • Roast for 30-35 minutes or until the veggies are soften, but not mushy. (Do not over roast)

  • Place the veggies back in the mixing bowl and add the rest of the ingredients plus the minced garlic and mix thoroughly while the veggies are still hot.

  • Allow the mixture to cool completely to room temperature.

  • Serve at room temperature or chilled or add to penne pasta as a warm pasta dish.

#caponata #Siciliancaponata