After months of impatiently waiting, the first tomatoes have come out of the garden!
We’ve been slowly getting zucchinis, peppers, and eggplant, but the tomatoes have been slow to ripen. I think that’s about to change…
I brought in the first two fully-ripened tomatoes and Victor immediately said “Caponata”. I told him to go for it! (I think he initially meant for me to make it but he’s the Italian!)
Caponata is one of those Sicilian recipes that everyone makes – and no one quite makes the same. They all follow the same agrodolce flavor profile – but it’s individually tweaked to personal tastes – and what’s available at the moment.
For us, what was available at the moment was tomatoes, yellow and green zucchini, bell pepper, anaheim pepper, and eggplant – plus lots of fresh herbs.
He went to work – and the finished product was fantastic!
Caponata
- eggplant
- zucchini
- bell pepper
- tomatoes
- green olives
- raisins
- pine nuts
- red onion
- celery
- capers
- olive oil
- red wine vinegar
- crushed red pepper
- sugar
- basil
- parsley
- mint
- salt & pepper
Dice the eggplant. Pan fry the cubes until golden and tender. Remove and set aside.
In the same pan, cook the bell peppers and zucchini. Set aside
Add the onion and celery and cook until softened.
Stir in the, olives, raisins, capers and pine nuts. Let it cook a moment and then add the cut up tomatoes and a sprinkling of crushed red pepper to taste. Cook until softened. Return the eggplant and the bell pepper to the pan.
Finish with a splash of vinegar and a bit of sugar. Stir well and cook for 2–3 minutes.
Add the parsley, mint, and the basil.
Taste for seasoning and add salt and pepper, as desired.
Let the Caponata cool to room temperature before serving.
It’s also good cold or heated as a pasta sauce, layered atop a chicken cutlet…
Last night with dinner we had it with grilled fish. For lunch, today, I had it with toasted baguette and cheese.
Quantities are difficult because you’re using whole pieces of produce – not scientific measurements. You can use the above photo of the produce to give you an idea of volume and then adjust the raisins, pine nuts, etc., to your own liking. You’re not going to screw it up.
If, however, you really do think you need a recipe, Little Gram’s Eggplant Appetizer is a really good caponata-style recipe.
