Caponata Appetizer: instructions enclosed …
Awhile ago I wrote on this blog (around the beginning of November) the recipe for Caponata–without actual measured ingredients. But the other day I was interviewed by food editor Joan Cochran, who asked me for the exact recipe–so here it is to the best of my ability. But to be totally honest, I sometimes add zucchini.
2/3 cup extra virgin olive oil
2 large eggplants, washed, partially skinned (approximately 1/3)
1 large onion sliced
5-6 celery stalks with leaves, chopped
1 can (16 oz) Italian peeled tomatoes, crushed
1/2 cup pitted Greek or Kalamata black olives
1/2 cup green olives with pimento (or without, but pitless!)
1/2 cup raisins
1/2 cup pine nuts
1/2 cup Italian parsley chopped
10 fresh basil leaves cut
2 tablespoons of capers
5-6 garlic cloves
1/2 cup of red or white wine
3 tablespoons of Balsamic vinegar
1 hot pepper, if desired, or black pepper to taste
Salt to taste
Directions for Caponata: here’s what you do …
In extra virgin olive oil saute’ garlic, onions, hot pepper (if desired), celery till wilted, then add eggplant and saute’ for another 10-15 minutes. When eggplant is cooked, add sugar, balsamic vinegar and wine. Alcohol will burn off, and then add tomatoes, basil, parsley, pitted black olives, green olives, raisins, pine nuts, and capers. Cook on medium heat for 20-25 minutes.
Remove from heat and cool. Then chill in fridge for at least two hours. Serve at room temp. as antipasto–with crackers or then sliced pieces of Italian bread.
This stays in the fridge at least 10 days to two weeks due to the preservative properties of the vinegar.