Caponata is an Italian sauce/relish/dip...
It’s savory and sweet with a little bite and a little tang that’s just amazing. Serve it with fresh, crusty bread or pasta. It’s really good ladled over baked potatoes too! I make this every year for friends and family as a way to highlight the bounty from the farm and the season. The recipe changes based on the abundance of veggies every year. This year I was able to add quite a bit more fresh fennel and a variety of fresh peppers. Enjoy!
Ingredients
1-2 large eggplants, cut into 1-inch dice
Extra-virgin olive oil
Pink Himalayan salt
1 large onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
2 fennel bulbs cut into strips
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, chopped
3 assorted sweet peppers, cut into 1/2-inch dice
3 zucchini and/or yellow squash cut into 1/2-inch dice
8-10 large, fresh tomatoes (peeled and crushed)
1 tablespoon sugar
1/4 cup red wine vinegar
1/4 cup raisins or currants
1/4 cup chopped Kalamata or Italian green olives
1/4 cup pine nuts, toasted (optional)
Large bunch of fresh basil, chopped
Directions
• Preheat the oven to 400 degrees F.
• In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft, about 15 to 20 minutes. Reserve.
• Coat a wide deep pot with olive oil. Toss in the onion and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 minutes.
• Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, and the tomatoes. Add a pinch (or more) of red pepper flakes. Cook until 1/3 of the tomato juice has evaporated, about (3-5 mins)
• Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins or currants, fresh basil and pine nuts (if adding) Cook for another 2 to 3 minutes.
• Let cool and transfer the caponata to a serving bowl. Drizzle a bold extra virgin olive oil over the top. Serve immediately, tomorrow or the next day...and next. The flavors will develop over the next day or so and intensify.
• This freezes really well and I usually make enough to serve 75-100 people (seriously) and freeze it in 8 oz or 6 cup containers to enjoy throughout the year. Enjoy!