1 Video | Photo: Caponata Recipe
Ingredients
- 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1 large red onion, cut into 1/2-inch dice
- Pinch crushed red pepper flakes
- 1 fennel bulb, cut into 1/2-inch dice
- 3 ribs celery, cut into 1/2-inch dice
- 6 garlic cloves, thinly sliced
- 1 red and 1 yellow bell pepper, cut into 1/2-inch dice
- 2 zucchini, cut into 1/2-inch dice
- 1/2 cup water
- 1/2 cup tomato paste
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/4 cup golden raisins
- 1/4 cup capers
- 1/4 cup pine nuts, toasted
- 1/2 bunch mint, cut into chiffonade
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 34 reviews
By pjart51_11288067
Hartland,Vt
on May 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Well worth the effort to gather the ingredients. Making it on this rainy, somewhat dreary Saturday afternoon. Even better the next day!
By eyesee
Michigan
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made this recipe today, exactly as described with no changes/substitutions, and I loved it. Tip 1: To make things easy, cut up the veggies in batches as you go along. While one batch of veggies is cooking for 5 minutes, cut up the next ones, and so on. Tip 2: Make sure you season with salt as directed. I seasoned the eggplant liberally, and a little more as I went along. I'm glad I did, it turned out just right. Tip 3: I used a generous pinch of red pepper flakes. You wind up with about 7 cups of finished quantity (I measured it all out so this dish can take the heat. Ditto for seasoning as I mentioned.
I can see where this dish will be better the next day. I might have to have it for breakfast with eggs!
By jennydinno_11281795
Green Bay, WI
on January 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe today. It was wonderful! I made a few substitutions to suit my taste and my pantry. I'm sure Ann would say, "That's the secret of a chef". I'm not a fennel fan so I added more onion. I used one red pepper and one green instead of a yellow pepper and substituted parsley for mint. This recipe was so delicious and hit many flavors I love such as eggplant, zucchini, raisens and capers. I've just never put them all together in such a delicious way. Next time I make this I will be brave and try the mint.
Read all 34 reviews