Caponata
From ConGusto 5 years agoIngredients
- - 1 ½ pounds eggplant (1 large), roasted shopping list
- - 2 tablespoons olive oil shopping list
- - 1 medium onion, chopped shopping list
- - 2 stalks celery, from the inner, tender stalks (the heart), diced shopping list
- - 3 large garlic cloves, minced shopping list
- - 2 red bell peppers, diced shopping list
- - Salt to taste shopping list
- - 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree) shopping list
- - 3 heaped tablespoons capers, rinsed and drained shopping list
- - 3 tablespoons coarsely chopped pitted green olives shopping list
- - 2 tablespoons plus a pinch of sugar shopping list
- - 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste) shopping list
- freshly ground pepper to taste shopping list
How to make it
- 1. Roast the eggplant, allow to cool and chop coarsely.
- 2. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery.
- 3. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic.
- 4. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt.
- 5. 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. 6. 6. Season to taste.
- 7. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar.
- 8. 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.
- 9. 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.
- 10. 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.
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