Melissa Kelly's Caponata
Caponata is delicious smeared on thin slices of bread or crackers as part of an antipasti plate, or as a sandwich filling. You can scoop up the caponata with delicious crunchy endive leaves, which seem to be made for dipping, or spread it on the pita wedges or crusty bread you serve with the salad.
- 1⁄4 cup extra-virgin olive oil
- 2 garlic cloves, peeled and chopped
- 1 medium onion, peeled and diced small
- 1 large eggplant, peeled and diced small
- 1 red bell pepper, cored, seeded, and diced small
- 1 yellow bell pepper, cored, seeded, and diced small
- 1 medium zucchini, peeled and diced small
- 1⁄2 cup chopped fresh basil
- 1⁄2 cup balsamic vinegar
- 3 tablespoons brown sugar
- 2 tablespoons tomato puree
- 1⁄2 cup golden raisins, plumped in
- 2 tablespoons water or brandy for 20 minutes
- 1⁄2 cup diced celery, blanched in boiling water for 5 minutes
- Salt and pepper to taste
Instructions:
This traditional Italian dish is a deliciously thick melding of eggplant and other summer vegetables with olive oil, garlic, balsamic vinegar, and tomato puree. The brown sugar gives it that characteristic jamlike consistency.
- In a medium sauté pan, heat the olive oil over high heat. Sauté the garlic and onions until the onions are translucent, about 5 minutes.
- Add the eggplant, red peppers, and yellow peppers, and sauté until soft, about 5 more minutes. Add the zucchini and cook 2 more minutes.
- Add the remaining ingredients and cook until the caponata thickens slightly, about 5 minutes. Taste and season with salt and pepper.