Caponata
Vegetables are slow-cooked with tomato sauce, then finished with capers and olives for a signature briny, tangy kick. It's sweet, savory, and slightly sour. Serve with fresh bread and finish with parmesan cheese.
Servings: 10 servings
Equipment
- 1 deep frying pan with lid
Ingredients
- 3 tbsp olive oil extra virgin
- 2 garlic cloves whole, peeled
- 1/2 cup parmigiano reggiano grated
- 3 cups tomato sauce I use a 680mL jar
- 1 eggplant cubed
- 2 zucchini cubed
- 2 stalks of celery chopped
- 1 yellow onion sliced
- 1 red pepper cubed
- 1 green pepper cubed
- 2 tbsp capers
- 1/4 cup kalamata olives chopped
- 2 tbsp fresh basil finely chopped
- 1 tsp salt
- 1 tsp red pepper flakes
Instructions
- Begin by chopping all of the vegetables. Partially peel the eggplant, removing strips of skin in a zebra pattern - this helps the eggplant keep its shape and stay slightly firm while cooking.Sammy's tip: cut the vegetables into similar-sized pieces, about ¼-inch thick, so they cook evenly.
- To a large deep pan, set to medium heat, add the olive oil, whole garlic cloves and red pepper flakes and allow to sauté for about a minute, just so that the oil becomes infused.
- Add all of the vegetables to the pan (don't add the olives or capers just yet) and reduce the heat to medium-low. Stir well so the oil evenly coats all of the vegetables. Partially cover the pan with a lid (about 75% covered) and cook for 20–25 minutes, stirring often.You’ll notice the vegetables begin to release liquid as they cook -this is exactly what you want.If the pan becomes too dry at any point, add about 2 tablespoons of water to help maintain the stewing process.You’ll know the vegetables are ready when they are tender and softened.
- Once the vegetables are tender and softened, add the tomato sauce (then add about 1/3 cup of water to the tomato jar, shake it it to get all of the sauce out, then pour that into the pan), red wine vinegar, and fresh basil. Stir to combine, then bring the mixture to a gentle simmer. Partially cover the pan with a lid and let simmer for 15–20 minutes, stirring occasionally. During the last 5 minutes of cooking time, add the olives and capers then remove the whole pieces of garlic and discard.
- Taste to see if it needs additional salt before removing from the heat.
- Transfer to a serving dish, garnish with parmigiano reggiano and serve right away.
Nutrition
Calories: 109kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 767mg | Potassium: 504mg | Fiber: 4g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
