Giovanna's Caponata
Caponata is a classic Sicilian antipasto that also makes a vegetable course in its own right, with sweet and sour, delicate and robust flavors finely balanced.
¾ cup extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
2 large eggplants, cubed
4 stalks celery, chopped
1 large green bell pepper, chopped
¾ cup olives, sliced
⅓ cup capers
4 plum tomatoes, chopped
½ cup tomato sauce
½ cup fresh basil, chopped
1 tsp oregano
1 tsp rosemary
1 tsp black pepper
2 tbs honey
¼ cup red wine vinegar
1. Rub salt into the cubed eggplants and let sit for a while. Rinse well and press out water in a colander.
2. Sauté the onions and garlic in ¼ cup olive oil in a large skillet for a couple minutes.
3. Add celery and sauté for another 7 minutes.
4. Add green peppers, olives, capers, tomatoes, tomato sauce, herbs, pepper, honey, and vinegar. Cook, stirring, for another 10 minutes.
5. Meanwhile, fry the eggplant in a large pot in ½ cup oil for 7-8 minutes.
6. Add the sautéed vegetables to the eggplant, cover, and simmer slowly for 10 minutes.
7. Cool overnight to allow the flavors to merge (this is the crucial step). Serve cold on toasted Italian bread. Serving size=½ cup, makes about 18 servings.
I made up a big batch of this last night, and now I'm lovin it. Been wanting to make this again for a long time. What a great pizza topping it would make...
¾ cup extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
2 large eggplants, cubed
4 stalks celery, chopped
1 large green bell pepper, chopped
¾ cup olives, sliced
⅓ cup capers
4 plum tomatoes, chopped
½ cup tomato sauce
½ cup fresh basil, chopped
1 tsp oregano
1 tsp rosemary
1 tsp black pepper
2 tbs honey
¼ cup red wine vinegar
1. Rub salt into the cubed eggplants and let sit for a while. Rinse well and press out water in a colander.
2. Sauté the onions and garlic in ¼ cup olive oil in a large skillet for a couple minutes.
3. Add celery and sauté for another 7 minutes.
4. Add green peppers, olives, capers, tomatoes, tomato sauce, herbs, pepper, honey, and vinegar. Cook, stirring, for another 10 minutes.
5. Meanwhile, fry the eggplant in a large pot in ½ cup oil for 7-8 minutes.
6. Add the sautéed vegetables to the eggplant, cover, and simmer slowly for 10 minutes.
7. Cool overnight to allow the flavors to merge (this is the crucial step). Serve cold on toasted Italian bread. Serving size=½ cup, makes about 18 servings.
I made up a big batch of this last night, and now I'm lovin it. Been wanting to make this again for a long time. What a great pizza topping it would make...