Rustic Caponata Recipes

RUSTIC ITALIAN CAPONATA

Steps:

• Heat large skillet over medium-high heat. Add olive oil.
• When oil starts shimmering, add eggplant and pinch of salt. Cook, stirring occasionally, for 5 minutes, or until eggplant is softened and browned. Remove from heat; scrape eggplant into bowl. Set aside.
• Return skillet to heat. Add onion, celery and another pinch of salt. Sauté until onions are slightly softened and somewhat translucent.
• Add garlic and red pepper flakes. Stir and cook until fragrant, about 30 seconds.
• Stir in tomatoes, vinegar and sugar.
• Return eggplant to skillet. Reduce heat and simmer on low, stirring occasionally, 15 to 20 minutes, adding reserved tomato liquid if needed to keep mixture from drying out.
• Remove from heat and fold in the pine nuts. Salt to taste.
• Tip: Most pine nuts are sold raw. For this recipe you'll want to toast them in a frying pan on low heat. Make sure to keep a close eye on them, stirring frequently to avoid burning.

RUSTIC CAPONATA

Steps:

• Pre-heat oven to 350°F.
• In a large dutch oven, heat olive oil and onions together, slowly, until they begin to get tender, but do not take on any color (10 minutes).
• Add garlic and saute 5 minutes over medium heat.
• Add zucchini, eggplant and pepper. Season (1 tsp or so of each) with salt and black pepper. Add fresh herbs.
• Toss everything well with the oil, garlic and onions. The eggplant will absorb the oil quickly.
• Place, uncovered in the oven for 20 minutes.
• De-glaze the pan with the wine and broth. Stir in Sultanas, olives and capers and cook until most of the juices are gone and everything is tender (about 20 more minutes uncovered).
• Serve with chopped, fresh parsley and another drizzle of very good olive oil.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

GRILLED EGGPLANT CAPONATA

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
• Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
• Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
• Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.