I am pretty sure that traditional caponata has black olives but they are absent in this recipe–mainly because I just never really enjoy them.
Ingredients at the ready include the eggplants from the CSA and basil and oregano from our garden.
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4 stalks celery, chopped
2 medium Italian (long) eggplants, diced, salted and drained in colander for about 30 minutes
1 large red onion, chopped
1 red bell pepper, diced
Olive oil
1/3-cup raisins
1/2 can (about 3/4 cup) diced tomatoes
1-cup fresh grape or cherry tomatoes
1 tablespoon chopped fresh oregano
2 tablespoons capers, rinsed
1/2 cup red wine vinegar
1-tablespoon sugar
2 tablespoons thinly slice fresh basil
In the pan:
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Sauté, celery, in olive oil, first, for about 6 minutes softened and a little brown; set aside.
Add about 1/4 cup oil and reheat skillet. Add eggplant to hot oil and cook until softened and slightly browned; add to celery.
Add about 1 more tablespoon to pan and cook onion and pepper about 6 more minutes. Add cherry tomatoes and cook about 3 more minutes. Stir in raisins and oregano.
Add canned tomatoes, celery and eggplant and cook on medium low for about 20 minutes. Remove from heat. Stir in capers, basil, vinegar and sugar. Chill in refrigerator.
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Late summer take on Caponata — 1 Comment