CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, 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.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, 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 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 and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
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Sanjra sadiq
[email protected]This caponata is a delicious and easy-to-make dish that is perfect for any occasion.
Andries kokonane
[email protected]Overall, I thought the caponata was a good recipe. I would definitely make it again.
Kunjutty Cherukattil
[email protected]The caponata was too salty for my taste.
denise middlebrook
[email protected]I would have liked the caponata more if it had more vegetables in it.
Michael Beavers
[email protected]I followed the recipe exactly, but my caponata didn't turn out as good as I expected. I'm not sure what went wrong.
Rejina Khawas
[email protected]I thought the caponata was just okay. I've had better.
Thee_Mariam
[email protected]The caponata was a little too sweet for my taste, but I still enjoyed it.
Kimberly Mickelberg
[email protected]I love that this caponata can be made ahead of time. It's perfect for busy weeknights.
Mr GaminG Pro
[email protected]This caponata is so flavorful and versatile. I've served it as an appetizer, a side dish, and even a main course.
celine celine
[email protected]I added some chopped zucchini to my caponata and it turned out great!
Almoutaz Elghusayn
[email protected]This is my favorite caponata recipe. It's easy to make and always turns out delicious.
Symple Jonah
[email protected]I love the combination of sweet and savory flavors in this caponata. It's a great way to use up summer vegetables.
Mary Kivuva
[email protected]I've made this caponata several times now and it's always a crowd-pleaser. It's the perfect dish for a summer potluck or picnic.
WalmartHyperion
[email protected]This caponata recipe was a hit at my dinner party! The flavors were perfectly balanced and the eggplant was cooked to perfection.