Caponata Recipe – Delicious Recipe Ever

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Caponata Recipe – Delicious Recipe Ever :-This recipe will teach you how to make caponata at home! This Sicilian appetizer or side dish has strong flavors and is great for late summer meals. This recipe makes enough for six side dishes.

Caponata Recipe – Delicious Recipe Ever

 

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INGREDIENTS :

 

  • 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes
  • ½ teaspoon fine salt, divided, to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, thinly sliced
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, pressed or minced
  • 1 can (14 ounces) crushed fire-roasted tomatoes
  • ¼ cup pitted green olives (ideally Castelvetrano), roughly chopped
  • ¼ cup raisins, red or golden
  • 3 tablespoons red wine vinegar or white wine vinegar, to taste
  • 2 tablespoons capers, drained1 tablespoon honey or sugar, to taste
  • ¼ teaspoon red pepper flakes, to taste
  • 1 bay leaf
  • ¼ cup chopped fresh mint, flat-leaf parsley and/or basil
  • Homemade Crostini, optional, for serving

 

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INSTRUCTIONS :

 

Warm the oven up to 425 degrees Fahrenheit. Put parchment paper around the edges of a big baking sheet to keep the eggplant from sticking to it.

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On the ready pan, put the eggplant cubes. After adding ¼ teaspoon of salt and 3 tablespoons of olive oil, toss it right away to coat.

 

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Some of the eggplant pieces will be more covered in oil than others, which is fine. Put the eggplant in the oven and roast it for 30 to 35 minutes, turning it once in between. It should be very golden.

Warm up the last tablespoon of olive oil in a big Dutch oven or heavy-bottomed saucepan over medium-low heat. You can now add the celery, onion, and bell pepper.

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Add the last half teaspoon of salt and ten twists of black pepper to taste. It will take about 9 to 12 minutes of stirring often cooking until the onions are soft and just beginning to turn golden.

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For about 30 seconds, stir the garlic in until it smells good.Put in the tomatoes and mix them in. Put in the vinegar, capers, honey, red pepper flakes, bay leaf, olives, and raisins. Use a stir to mix. Simmer on medium-low heat for about 10 minutes, stirring every now and then.

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Take the bay leaf off and throw it away. Add the cooked eggplant and stir it in. Cook for two to three more minutes. Mix in most of the fresh herbs, but save a few to decorate on top. Take the pot off the heat.

Taste it and make changes until you get the right mix of sour, sweet, spicy, and salty. To make it taste better, add more vinegar (by the tablespoon), honey (by the teaspoon), red pepper flakes (at least ¼ teaspoon more, but I like spice), and/or salt.

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Put it in a bowl to serve and sprinkle the rest of the herbs on top.

 

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Let the caponata sit out at room temperature for an hour or more, or put it in the fridge for longer. If you want,

 

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you can serve it with toast while it’s still warm or at room temperature; some people even like it cold.

 

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If you cover it and put it in the fridge, caponata will last for about 5 days. I think it would also freeze well for a few months.

 

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NOTES :

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CHANGE IT UP: The only veggies that can’t be changed are the eggplant and tomatoes. You could add an extra bell pepper or leave it out completely. You could put in some zucchini, yellow squash, or carrots.

Take out the raisins if you don’t like them. They’re not needed in all caponata recipes, anyway. You could add pine nuts on top, which is another regional version.

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MAKE IT VEGAN: Instead of honey, use sugar.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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