Caponata is more
familiar as a dish made with eggplant. Here eggplant is used instead of
the eggplant try substituting butternut squash in the autumn. Using different
seasonal vegetables keeps the tastebuds awake and surprised. This is simply a
mouth-watering vegetable medley soaked in flavor. Taste at the finish to get
the right balance of sweet and sour. Good as a starter with a crusty bread, or
as a side dish.
2 red onions, peeled, quartered and sliced
½ - 3⁄4 cup extra-virgin olive oil
1 can tomato puree or peeled and seeded whole tomatoes
1⁄2 cup dry red
wine
1⁄2 cup sugar
2 butternut squash,
or 2 eggplants, ½-1 inch cubes
3/4 cup balsamic
vinegar
1 head celery, stalks separated and peeled, large dice
1⁄2 pound pitted
green olives
1-2 tablespoons capers, preferably the salted capers, well rinsed
1⁄2 cup parsley, chopped
1⁄4-1/2 cup pine
nuts
Sea salt and freshly
ground black pepper
Saute, quartered and
sliced onion in olive oil in a large thick bottomed saucepan. Add the tomatoes or tomato puree, wine and sugar. Simmer gently for 30 minutes, and stir occasionally.
Peel, seed and dice
the squash or eggplant. I left the peel on the eggplant.
Stir the vinegar into the saucepan, stir and scrape up from the bottom of
the pan.
Add the eggplant or squash. Season with salt and pepper.
Stir to coat the squash with the sauce.
Blanch the diced celery (it is really important to peel the celery) in boiling water then drain and dip into ice water. Add to
the mixture.
Simmer for about 30 minutes or until the squash is fork tender. The eggplant should be soft and silky and cooked through.
Simmer for about 30 minutes or until the squash is fork tender. The eggplant should be soft and silky and cooked through.
Chop the olives, or just break them up with with your fingers. Stir in the capers, parsley, olives, and pine nuts for
final five minutes. Taste and correct the seasoning. Add more vinegar or sugar
if necessary. If you taste this immediately after it is made the vinegar will be the top note, if you let it rest for a day or two it will smooth out and loose it's bite.
Let the mixture sit
and cool off the stove. This Caponata is better the next day.
Remove from the saucepan and place in a jar or covered serving containers.
Remove from the saucepan and place in a jar or covered serving containers.
Serve room temperature
with an additional flurry of salt and pepper, a drizzle of very good
quality extra virgin olive oil, maybe some torn and tossed genoa basil leaves and several
slices of crusty bread.
quality extra virgin olive oil, maybe some torn and tossed genoa basil leaves and several
slices of crusty bread.
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| EGGPLANT CAPONATA |
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