Caponata is Sicilian sweet and sour eggplant dish, traditionally served as a room temp vegetable side dish or a cold antipasto. It turns out that our Jose had never had caponata and absolutely loved it. As we sat at the table talking and eating, the caponata continued to disappear. Jose does some cooking himself and says that his wife loves eggplant. I gave him some caponata to take home and sent the recipe over later.
I love caponata too. It's one of those dishes not too many people make, although it is really delicious and easy to make. It is not just a summer dish as all the ingredients are always available year round. I sometimes serve it over gnocchi, and it is a great topping for bruschetta.
I use the small eggplants as I find them tender and mild. I always add orange zest to the recipe because, well it's orange zest and it always just wakes up the flavors. You can add zucchini or other vegetables to this recipe if you like. Great served cold on a sandwich. Even better if you let it sit for a day or two.
4 small or 2 medium eggplants, cut in 1/2 inch cube
1 small red onion, finely chopped
3 cloves garlic, crushed
3 -1/2 oz sun dried tomatoes, reconstituted in 1/2 cup of boiling water, chopped (save liquid)
2 roasted red peppers, jarred or 1 red bell pepper cut into 1/2 inch pieces
2-3 tablespoons capers
Handful of pitted green olives, chopped
3 tablespoons golden raisins (optional)
1 tablespoon orange zest
Freshly ground black pepper, to taste
2 tablespoons brown sugar
4 tablespoons of balsamic or red wine vinegar
Small bunch of Italian parsley
Small bunch of fresh basil
1/4 cup pine nuts, toasted
1/2 cup olive oil
Warm crusty bread, to accompany
Procedure
Reconstitute sun dried tomatoes in 3/4 cup boiling water for 30 minutes, or until soft, save liquid.
In a frying pan, heat the oil and fry the eggplant on medium high. When the eggplant is nice and golden, remove the eggplant to a plate. If there is any oil left in the pan remove it and reserve to drizzle on before serving. Lower the heat to medium and cook onion and garlic for about 5 minutes. Add tomatoes, peppers and the liquid from the reconstituted tomatoes and cook for 5 more minutes. Add the eggplant back to the mix.
Meanwhile heat the sugar in the vinegar to dissolve and add to the eggplant mixture. Cook until the liquid has almost completely evaporated. Add the capers, olives, raisins, black pepper, and orange zest and mix well. You won't need salt because the capers and the green olives are salty. Top with toasted pine nuts, Italian parsley leaves and basil, drizzle with olive oil.
Make a double batch and freeze some for that night when you just don't know what to make, or invite a neighbor over. Maybe they will bring you wine and a chocolate raspberry cake.
