Eggplant Caponata
By Renée Lasko
Take advantage of August's harvests with this traditional Sicilian appetizer
that’s great with crostini, atop fresh greens or on its own
By Renée Lasko
Take advantage of August's harvests with this traditional Sicilian appetizer
that’s great with crostini, atop fresh greens or on its own
Yield: 6 1/2-cup servings Prep time: 1 hour
Ingredients:
¼ to ½ cup Olive oil, divided
3 cups Eggplant, peeled and cut in ½” pieces
¼ to ¾ teaspoons Salt, divided
½ teaspoon Black pepper, ground, divided
½ cup Onion, chopped into ½” pieces
½ cup Celery, chopped into ½” pieces
1 cup Tomatoes, peeled, seeded and chopped into ½” pieces
2 tablespoons Tomato paste
¼ cup Olives, Sicilian green or Kalamata, pitted and roughly chopped
2 tablespoons Golden raisins, soaked in water for 15 minutes and drained
1 ½ teaspoons Capers
1/4 cup Red wine vinegar
1 tablespoon Pine nuts, toasted
1/4 cup Basil, fresh, chopped or finely shredded
Method of Preparation:
1. Gather all ingredients and equipment.
2. In large sauté pan, heat 2 tablespoons olive oil over medium heat. Add eggplant and season with a pinch of salt and pepper. Sauté for approximately 15 minutes or until soft, stirring occasionally. When soft, remove from pan and set aside in medium bowl.
3. Using same sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions, seasoning with a pinch of salt and pepper. Sauté for approximately 3 to 5 minutes or until onions are translucent and starting to turn golden brown. When beginning to turn gold, remove from pan and add to bowl containing eggplant.
4. Using the same sauté pan again, heat 1 tablespoon of olive oil over medium heat. Add celery, season with salt and pepper and sauté for approximately 3 minutes or until soft. Remove celery from pan and add to bowl containing onions and eggplant.
5. Using the same pan, add a tablespoon of oil to pan and heat. When the oil is hot, return the eggplant, onion and celery back to pan. Add the tomatoes, tomato paste, olives, raisins, capers, vinegar, pine nuts and basil. Add an additional ¼ teaspoon salt and pepper. Cook for approximately 15 minutes, until all vegetables are soft and flavors have begun to blend.
6. Taste mixture and adjust salt and pepper, if needed.
7. Remove caponata from heat, transfer to medium bowl and allow to cool.*
Chef’s Notes: Caponata may be served as a topping for crostini, as a topping for a salad or fish, or on its own as an appetizer. It may be served slightly warm or cooled to room temperature.
* For a greater melding of flavors, wrap the bowl and allow the caponata to cool in the refrigerator for several hours or overnight. When you're ready to serve, remove bowl from the refrigerator and allow to warm for at least 30 minutes before serving.
© Renée Lasko 2014
Ingredients:
¼ to ½ cup Olive oil, divided
3 cups Eggplant, peeled and cut in ½” pieces
¼ to ¾ teaspoons Salt, divided
½ teaspoon Black pepper, ground, divided
½ cup Onion, chopped into ½” pieces
½ cup Celery, chopped into ½” pieces
1 cup Tomatoes, peeled, seeded and chopped into ½” pieces
2 tablespoons Tomato paste
¼ cup Olives, Sicilian green or Kalamata, pitted and roughly chopped
2 tablespoons Golden raisins, soaked in water for 15 minutes and drained
1 ½ teaspoons Capers
1/4 cup Red wine vinegar
1 tablespoon Pine nuts, toasted
1/4 cup Basil, fresh, chopped or finely shredded
Method of Preparation:
1. Gather all ingredients and equipment.
2. In large sauté pan, heat 2 tablespoons olive oil over medium heat. Add eggplant and season with a pinch of salt and pepper. Sauté for approximately 15 minutes or until soft, stirring occasionally. When soft, remove from pan and set aside in medium bowl.
3. Using same sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions, seasoning with a pinch of salt and pepper. Sauté for approximately 3 to 5 minutes or until onions are translucent and starting to turn golden brown. When beginning to turn gold, remove from pan and add to bowl containing eggplant.
4. Using the same sauté pan again, heat 1 tablespoon of olive oil over medium heat. Add celery, season with salt and pepper and sauté for approximately 3 minutes or until soft. Remove celery from pan and add to bowl containing onions and eggplant.
5. Using the same pan, add a tablespoon of oil to pan and heat. When the oil is hot, return the eggplant, onion and celery back to pan. Add the tomatoes, tomato paste, olives, raisins, capers, vinegar, pine nuts and basil. Add an additional ¼ teaspoon salt and pepper. Cook for approximately 15 minutes, until all vegetables are soft and flavors have begun to blend.
6. Taste mixture and adjust salt and pepper, if needed.
7. Remove caponata from heat, transfer to medium bowl and allow to cool.*
Chef’s Notes: Caponata may be served as a topping for crostini, as a topping for a salad or fish, or on its own as an appetizer. It may be served slightly warm or cooled to room temperature.
* For a greater melding of flavors, wrap the bowl and allow the caponata to cool in the refrigerator for several hours or overnight. When you're ready to serve, remove bowl from the refrigerator and allow to warm for at least 30 minutes before serving.
© Renée Lasko 2014
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