Post by annrms on Aug 27, 2018 3:50:09 GMT -5
Caponata – Recipe doubles well.
Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it’s particularly good in such a pungent dish. Caponata should be served at room temperature, but it’s good cold and tastes even better if left overnight.
1 medium eggplant, unpeeled, medium dice
1 medium zucchini, medium dice
1 medium summer squash, medium dice
1 medium onion, medium dice
2 red bell peppers, diced (or red & green)
2 cups sliced button mushrooms
2-3 stalks celery, from the tender inner stalks with leaves, diced
2-3 carrots, peeled and sliced thin
3 large garlic cloves, minced
Vegetable oil
Salt and freshly ground pepper and Herb de Provence, to taste
1 (14-ounce) can crushed tomatoes (in purée)
2 tablespoons herbs of choice…Mrs. Dash spicy blend, Italian seasonings, Herbs de Provence
3 heaping tablespoons capers, drained
3 tablespoons coarsely chopped pitted green olives (optional) I use Castelvetrano green, pitted.
3 tablespoons golden raisins
3 tablespoons red wine, sherry, or white balsamic vinegar (more to taste) and 3 tablespoons Bronulated brown sugar (more to taste) [The sweet/sour taste should be balanced.]
1. Heat oven to 400°. Place vegetables (including tomatoes) in a roasting pan, drizzle with oil, and sprinkle with kosher salt (liberally), pepper & herbs. Roast about an hour, stirring once or twice until tomato liquid has evaporated and vegetables are tender. Let cool.
2. Add the capers, olives, raisins, sugar and vinegar. If possible, cover and chill overnight. Serve at room temperature. Advance preparation: Caponata will keep for three weeks in the refrigerator. Garnish: Slivered or sliced almonds added at the last minute.
Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it’s particularly good in such a pungent dish. Caponata should be served at room temperature, but it’s good cold and tastes even better if left overnight.
1 medium eggplant, unpeeled, medium dice
1 medium zucchini, medium dice
1 medium summer squash, medium dice
1 medium onion, medium dice
2 red bell peppers, diced (or red & green)
2 cups sliced button mushrooms
2-3 stalks celery, from the tender inner stalks with leaves, diced
2-3 carrots, peeled and sliced thin
3 large garlic cloves, minced
Vegetable oil
Salt and freshly ground pepper and Herb de Provence, to taste
1 (14-ounce) can crushed tomatoes (in purée)
2 tablespoons herbs of choice…Mrs. Dash spicy blend, Italian seasonings, Herbs de Provence
3 heaping tablespoons capers, drained
3 tablespoons coarsely chopped pitted green olives (optional) I use Castelvetrano green, pitted.
3 tablespoons golden raisins
3 tablespoons red wine, sherry, or white balsamic vinegar (more to taste) and 3 tablespoons Bronulated brown sugar (more to taste) [The sweet/sour taste should be balanced.]
1. Heat oven to 400°. Place vegetables (including tomatoes) in a roasting pan, drizzle with oil, and sprinkle with kosher salt (liberally), pepper & herbs. Roast about an hour, stirring once or twice until tomato liquid has evaporated and vegetables are tender. Let cool.
2. Add the capers, olives, raisins, sugar and vinegar. If possible, cover and chill overnight. Serve at room temperature. Advance preparation: Caponata will keep for three weeks in the refrigerator. Garnish: Slivered or sliced almonds added at the last minute.
