Recipe courtesy of Jonathan Waxman
Episode: Italian Our Way
California Caponata
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Salsa Verde:
Caponata:

Directions

For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.

For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature.

IDEAS YOU'LL LOVE

Caponata

Recipe courtesy of Food Network Kitchen

Caponata

Recipe courtesy of Anne Burrell

Caponata Panini

Recipe courtesy of Giada De Laurentiis

Grilled Caponata

Recipe courtesy of Bobby Flay

Caponata Agerolese

Recipe courtesy of David Rocco

Eggplant Caponata

Recipe courtesy of Food Network Kitchen

Greek Caponata

Recipe courtesy of Giada De Laurentiis

Squash Caponata

Recipe courtesy of Alex Guarnaschelli

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking