Caponata alla Siciliana

recipe submitted by Barb Simmons

Caponata is served as an appetizer at room temperature over bruschetta toasts, or as an addition to an antipasto platter with cold cuts and cheeses. It can jazz up an Italian “sangaweech” of salami, provolone and capicollo, and is also great served hot over pasta with pecorino cheese.

1/4 cup olive oil
1- 1 pound eggplant, peeled and cubed, small
1 red bell pepper, seeded and cubed
1 green bell pepper, seeded and cubed
1 zucchini, large dice
2 stalks celery, large dice
1/2 onion, small dice
2 cloves garlic, smashed and minced

Heat the olive oil in a very large frying pan and throw in the eggplant. Sautée over high heat about 5 minutes and add in the rest of the above ingredients. Cook another 5 minutes, then cover and lower the heat, cooking for 10 more minutes, stirring occasionally.

1-2 tablespoons golden raisins or dried cranberries
1 bay leaf
½ teaspoon red pepper flakes
¼ cup sliced pimento-stuffed green olives
2 tablespoons capers with one tablespoon of their brine
2 tablespoon lemon juice
½ cup red wine
1-28 ounce can crushed tomatoes
1 tablespoon brown sugar
½ teaspoon oregano
2-3 leaves torn basil
salt & pepper

3-4 tablespoons toasted pine nuts
1 tablespoon snipped parsley
shaved parmigiano or pecorino cheese

Stir these ingredients into the vegetables above to blend well. Simmer together, covered, for 20 minutes. Remove the lid and cook for another 10 minutes to reduce the juices and thicken. Allow to come to room temperature and top bruschetta toasts with the caponata, garnishing with the pine nuts, parsley and shaved cheese.

About blackdirtrecipes

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This entry was posted in Appetizer, Cooked Vegatables, Eggplant. Bookmark the permalink.

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