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Caponata (kap-oh-NAH-tah)

How To Cook Caponata (kap-oh-NAH-tah)   Comment On This Recipe

Caponata (kap-oh-NAH-tah)

Prep Time:
30 min(s)
Cook Time:
30 min(s)
Serves:
8
Difficulty:
Intermediate
Ethnicity:
Italian
Tools:
colander
cutting board
deep saute pan (4-quart)
large chef's knife
measuring cups
measuring spoons
spatula/turner
wooden spoon
Serve alone or over meat, fish or pasta.
Ingredients:
4 small eggplants - unpeeled, cut into 1/2- inch cubes (Learn How)
1/4 cup(s) olive oil
1 medium onion - peeled and small diced (Learn How)
6 garlic cloves - peeled and minced (Learn How)
1/2 cup(s) celery - small diced (Learn How)
1/2 cup(s) fennel - small diced (Learn How)
1 red bell pepper - seeded and brunoise (Learn How)
6 tomatoes - small diced (or can of diced)
2 tablespoon(s) capers
1/4 cup(s) olives - pitted and chopped
1/2 cup(s) red wine vinegar
2 tablespoon(s) sugar
1/4 cup(s) raisins (golden)
8 large basil - chiffonade
Steps:
-Follow eggplant procedure.
-Heat up a heavy bottom deep saute pan over medium-high heat and add the oil.
-Fry the eggplant in batches. Do not crowd the pan!
-Remove the eggplant and drain on paper towels.
-Add the onion to the pan and saute until translucent and lightly caramelized.
-Add the garlic, celery and fennel. Saute for 4 minutes.
-Add the bell peppers, tomatoes, capers and olives.
-Saute all of the vegetables 30 seconds longer, and add the red wine vinegar.
-Add the sugar and the raisins.
-Fold in the eggplant and season to taste.
-Stir to break down the eggplant a little.
-Cook for 1 minute and add the basil.
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