I love caponata! Some of you may be saying, “Hey Domestic Diva! What the heck is caponata?” Well to you I say, it is one of the most yummy and versatile dishes you can make. It can be a topping for crostini, a great side dish with grilled meats, or a wonderful accompaniment over pasta. And best of all, super easy to make. Also, for my vegetarian friends – NO MEAT! Just lovely eggplant, peppers, olives, capers, celery….. you get the idea.
No photos today, just this delish recipe.
- Olive oil for sauteing
- 1 large eggplant, peeled and cut into 1″ cubes
- 1/2 of a large Spanish onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 2 stalks of celery, chopped
- 1/2 cup kalamata olives, chopped
- 2 TBSP capers
- 2 cloves garlic, minced
- 1 can plum tomatoes, drained and chopped (keep the juice!)
- salt and red pepper flakes
Peel and cube the eggplant. Place in a colander and salt generously. Allow eggplant to drain for one hour. This will purge the bitterness from the eggplant. Pat the eggplant dry and saute in 2 TBSP olive oil in a large pot or dutch oven until browned – about 10 minutes. Remove the eggplant from the pot. Add a bit more olive oil to the pot and add the onion, red and green pepper, and celery. Cook until soft. Add the eggplant back into the pot. Then add the kalamata olives, capers, garlic and tomatoes. Add 1-2 tsp of red pepper flakes – depending on how hot you like it. Simmer for about 30-45 minutes. If the mixture looks too dry, add a bit of the tomato juice. But you don’t want the caponata too soupy. Add salt to taste.
Serve hot or at room temperature. I promise you’ll love this!