Photo: Caponata "Agrodolce" (Sweet and Sour) Recipe
Ingredients
- 1 cup olive oil, for frying, plus more if needed
- 3 medium eggplants, cut into small dice
- 3 small green zucchini, quartered and cut into 1/4-inch pieces
- 3 small yellow squash, quartered and cut into 1/4-inch pieces
- 2 onions, chopped 1/4-inch pieces
- 6 celery ribs, cut into 1/4-inch slices
- 3 cloves garlic, thinly sliced
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 cup roasted red peppers, thinly sliced
- 1 cup kalamata olives, pitted and chopped
- 1 cup capers
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh oregano leaves
- 2 cups prepared marinara sauce
Directions
In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
Serve the caponata at room temperature.
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By wendy_jamfranus...
New Rochelle, NY
on October 01, 2011
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This is the most amazing caponata ever. I actually broiled the eggplant since I did not have enough burners for all the vegetables. My husband said it was 3 star michelin restaurant quality. He's French so that says alot!
By spice61084_11331855
Memphis, TN
on November 14, 2008
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I say this is the yummiest condiment ever, but honestly I eat it more as a side dish. I serve atop seared rare tuna. I have made this for many friends and the cannot rave about it enough. I agree with the other reviews as to cutting the recipe down by two-thirds. If you want to have some left over make the whole recipe though. Also, a great recipe to can and give as a holiday gift...the vinegar content preserves this well, just make sure to follow normal canning procedure.
By dkla222_883135
Westlake Villag...
on September 08, 2007
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I remember as a child .. coming home for lunch and having caponata on crusty Italian bread .. and I never had the recipe until now .. I made this and OMG .. right back to my youth. I used all zucchini (husband doesn't like eggplant and it was great.
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