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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 ½ pounds eggplant (1 large or 2 small), roasted (peel the eggplant (leaving small strips of the peel on) )
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
2 zucchini, cubed
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
1/2 cup of assorted pitted olives, cubed
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste
1/8 tsp crushed red pepper flakes
1/3 cup pine nuts, toasted
2 tablespoons raisins. optional
10 leaves basil, chopped
Preheat oven to 425. Rub the eggplant with olive oil. Roast the eggplant about 20-30 minutes, allow to cool and chop coarsely.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the zucchini and peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt, pepper, red pepper flakes, raisins (optional) pine nuts, and basil; remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Serves 6-8
Caponota
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Caponata is a Sicilian sweet and sour version of ratatouille. This gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta but also can be served over pasta with grated Romano or Parmesan.
Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 ½ pounds eggplant (1 large or 2 small), roasted (peel the eggplant (leaving small strips of the peel on) )
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
2 zucchini, cubed
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
1/2 cup of assorted pitted olives, cubed
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste
1/8 tsp crushed red pepper flakes
1/3 cup pine nuts, toasted
2 tablespoons raisins. optional
10 leaves basil, chopped
Preheat oven to 425. Rub the eggplant with olive oil. Roast the eggplant about 20-30 minutes, allow to cool and chop coarsely.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the zucchini and peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt, pepper, red pepper flakes, raisins (optional) pine nuts, and basil; remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.