Caponata


Buon giorno! Caponata is an Italian dish hailing from Sicily.

This is one of my favorite dishes as it is super versatile. You can substitute a variety of different ingredients to change up the taste or prepare by season. The basic ingredients are aubergine/eggplant, tomatoes, and onions. Add more of the ingredients you love or eliminate those you don’t care for in order to make it specific to your tastes.

Caponata is great for a crowd. It also freezes well and it is super delicious on the second day as the flavors have had time to combine. You can prepare it with a little more liquid and serve it over pasta or in a bowl with crusty bread, or with a little less liquid and serve it over rice or couscous in more of a stew fashion. I have served it over polenta, on a baked potato, and on top of a salad cold the second day

Ingredients


1 large aubergine/eggplant or 2-3 small
1 teaspoon salt
1 teaspoon Olive oil
1 onion
1 celery stalk
5-6 Garlic cloves
1 red pepper
1-3 tablespoons harissa paste
2 cans tomatoes (crushed, diced, or whole)
2 teaspoons Red wine vinegar
¼-½ cup Red wine
Red pepper flakes (to taste)
½ jar prepared roasted red pepper, diced
2 cups Chickpeas/garbanzo beans (1 can)
Okra (optional)*
2 tablespoon Capers, with liquid
6 tablespoons olives
1 Lemon, juiced
Chopped parsley

Dice eggplant. If aubergine is a large variety, place in a colander and salt generously. Let sit for at least 15 minutes. If using okra, place in a bowl with ice water.

Meanwhile, dice onion, celery, pepper, and minced garlic. Add to a large pot with olive oil on low heat. Prepare other ingredients by measuring out, opening cans, etc.

Once the eggplant starts to weep (get a little watery), wash the salt off and add it to your pot.

Add harissa paste (to taste), and tinned tomatoes. If using whole tomatoes, smoosh each tomato with your hand over the pot. Add red wine vinegar, red wine, red pepper flakes (if using), roasted red pepper, chickpeas/garbanzo beans, capers, and olives. Bring mixture to a boil.

While this comes to a boil, prepare okra, if used. Remove from ice water and pat dry. Slice and immediately add to pot. Okra is optional but will add a nice texture and thicken the caponata.

Once boiling, cover and turn heat to low. Let cook for about 1 hour, stirring at 30 minutes. At 30 minutes, adjust liquid (if you wish to have more liquid, add water) and seasoning. Garnish with fresh parsley

Creative Options


Add squash or zucchini

Add raisins for a sweet twist

Substitute kidney beans for chickpeas/garbanzo beans

When tomatoes are in season, substitute fresh tomatoes for canned. Use about ½ kilo/1 pound

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