Classic Caponata
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- ¼ cup good quality olive oil
- 1 medium Eggplant (chopped into 1/2-inch cubes)
- 1 sweet onion (chopped)
- 2 stalks Celery (finely chopped)
- 2 cups ripe Tomatoes (chopped)
- 1 red Bell pepper (diced)
- 1 small Zucchini
- 3 cloves garlic cloves (minced)
- 8 large green olives (pitted and thinly sliced)
- 2 Tbsps Tomato paste
- ¼ cup Red wine vinegar
- ¼ cup Caper (drained)
- 1 Tbsp sugar
- 1 pinch dried crushed Red pepper
- 1 Tbsp fresh oregano (chopped)
- 1 Tbsp fresh parsley (chopped)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 6 sprigs rosemary for garnish (optional)
Product recommendation
Freezes well in airtight container or plastic freezer bag.
Preparation steps
1.
Heat the olive oil in a large saucepan. Add eggplant and onion, cook over medium-heat heat for about 10 minutes, stirring frequently. Add celery, tomatoes, red pepper, zucchini, and garlic; cook for an additional 12 or so minutes; stirring occasionally. Add the remaining ingredients, cover, and slowly simmer on low heat for 20-25 minutes, stirring occasionally. Remove cover if mixture becomes too moist. Mixture should have the consistency of relish.
2.
Refrigerate over night for the best flavor. Adjust taste by adding more sugar or vinegar, for tart-sweet balance.
3.
Serve with crusty bread at room temperature for best flavor. May also be served warm or cold. Garnish with rosemary sprigs, if desired.
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