Caponata

By sandycon

Ingredients

• 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
• Extra-virgin olive oil
• Kosher salt
• 1 large red onion, cut into 1/2-inch dice
• Pinch crushed red pepper flakes
• 1 fennel bulb, cut into 1/2-inch dice
• 3 ribs celery, cut into 1/2-inch dice
• 6 garlic cloves, thinly sliced
• 1 red and 1 yellow bell pepper, cut into 1/2-inch dice
• 2 zucchini, cut into 1/2-inch dice
• 1/2 cup water
• 1/2 cup tomato paste
• 2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/4 cup golden raisins
• 1/4 cup capers
• 1/4 cup pine nuts, toasted
• 1/2 bunch mint, cut into chiffonade

Details

Servings 6
Preparation time 30mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.