Caponata

Caponata is summer simmering in a pot. This appetizer of Sicilian origin features eggplant and many other fave summer veg such as zucchini and peppers. This dish is meant to be served at room temp, and it tastes better the longer the flavors have to blend together. So, it's a great one to make ahead.

I enjoy caponata with fresh bread and some Italian cheese, but it is a perfect accompaniment meat, chicken and fish. It also would rock over a bed of creamy polenta.

Many versions call for raisins and capers. Feel free to add some to my version if you like!

I like to salt the eggplant and set aside while chopping all the other veg.

The final step is adding a simple syrup, which brings a little sweetness to the savory. You can also up the amount of hot pepper flakes you use if you want it spicier. Please note, I don't add much salt to this dish as the olives are salty. Feel free to add some after tasting if you would like. 

I hope you get to try this while summer's bounty of eggplant, zucchini and peppers is still in full force.

Here's a glimpse of some of the prep work:

And next up, is the recipe. Enjoy!

Caponata

Makes 10-12 servings

1 medium eggplant, skin peeled in 1/2 inch strips so that it is not fully peeled, chopped into 1/2-inch dice

1/2 tsp. salt

1 zucchini, chopped in 1/2-inch dice

1 red bell pepper, diced

2 cubanelle peppers or 2 green bell peppers, diced

1 onion, diced

2 celery stalks, diced

5 cloves garlic, sliced

1 can (28 oz) San Marzano tomatoes

1/4 cup olive oil, plus 3 Tbsp. olive oil

1 cup green Calstelvetrano olives, pitted and sliced

1/2 tsp. red pepper flakes

1/4 cup white wine vinegar

1 Tbsp. sugar

Ground pepper

1/2 cup fresh basil, torn

Place eggplant in a colander. Toss with 1/2 tsp. salt. Set aside for 20-25 minutes.

In a large Dutch oven, add 1/4 cup olive oil over medium high heat. Saute eggplant for 8-10 minutes until lightly browned. Remove to a plate using a slotted spoon.

Add remaining 3 Tbsp. olive oil to the same Dutch oven over medium high heat. Add red pepper flakes, zucchini, celery, onion, red peppers, cubanelle peppers and olives. Saute for about 10 minutes, stirring occasionally. Add garlic. Saute another 2 minutes. Return eggplant to pot.

Place San Marzano tomatoes in a medium sized bowl and crush with your hands or a potato masher. Add to the pot. Stir.

Season with pepper. Bring to a simmer. Partially cover and cook for 20-25 minutes.

In a small sauce pan, bring white wine vinegar to a boil. Add sugar. Stir over high heat until mixture thickens slightly. About five minutes. Add vinegar mixture to the pot of vegetables. Stir in basil. Simmer for 5 minutes.

You may season with salt to taste if desired. Due to the saltiness of the olives, I don't add extra salt to the caponata.

To serve: Bring to room temperature. Serve with bread or cheese. You may also use the caponata to accompany meat or fish or to top a sandwich.

Extra servings may be frozen for later use.