Caponata
appetizers, sautéed, simmered, vegetables
1 whole globe eggplant; diced with peel
1 onion; coarsely chopped
1 medium green bell pepper; chopped
Salt; to taste
2 cloves garlic; minced
1 cup tomato sauce
1/4 cup olive oil
3/4 cup tomato paste
1/2 cup chopped salad olives
2 1/2 tablespoons granulated white sugar
2 1/2 tablespoons vinegar
1/8 teaspoon dried oregano
Black pepper; to taste
1 dash hot sauce
1 1/2 tablespoons capers; (optional)
4 anchovy fillets; chopped (optional)
Sauté first 5 ingredients in oil in a large skillet. Add tomato sauce and next 5 ingredients; cover, reduce heat, and simmer 30 minutes, stirring frequently. Stir in hot sauce, oregano, and salt and pepper; chill 24 hours. Serve with crackers or thin slices of french bread.
Yields 4 1/2 cups.
NOTES : Flavorful, aromatic and spicy eggplant and tomato spread for crackers or bread.
Deviations: Omit green pepper for people who don't care for them. It has little impact on the recipe and, indeed, may even improve it!
Additions: Add capers. If large, chop; if small, use whole.
Original recipe also called for chopped anchovy filets. Again, a matter of choice— four anchovy filets per quart of caponata doesn't add much power.
This is a highly flexible recipe that can be manipulated, stretched and played with as desired. In Italy, no two people make it exactly alike, so feel - Free to make it work. Many think the real secret is the right blend of sugar and vinegar (balsamic)...i.e. the sweet and sour combination. 26407 0 0 0 0 0 0 0 2678 652 0 0 0 0 0 0
Yield: 8 servings
Preparation Time: 0:00
