Caponata

This classic Italian recipe was shared by our friend, and local radio star, Bob Cerullo. He is Italian, as you may have guessed, a wonderful source for good eating! This recipe has all the freshness and flavors you can only find during the heart of a summer garden. Caponata is recommended to be served either as an antipasto or as a relish alongside pork or fish. Enjoy!

What you need:

• 7 Tbls extra-virgin olive oil

• 3 stalks celery, cut into 1/2" pieces

• 1 medium eggplants, cut into 1/2" pieces

• 1 medium onion, minced

• 1 medium red bell pepper, cut into 1/2" pieces

• 2 anchovy fillets

• 1 Tbls minced fresh oregano leaves

• 1/4 c. raisins

• 2 large diced tomatoes

• 2 Tbls roughly chopped basil leaves

• 2 Tbls capers, rinsed

• 2 Tbls pitted and minced black olives

• 1/4 c. red wine vinegar

• 1 Tbls sugar

Instructions:

• Heat 1 Tbls oil in nonstick skillet until shimmering. Add celery and cook until softened, about 6 minutes. Transfer celery to a large bowl.

• Add 4 Tbls of oil to skillet, then add eggplant. Stir to coat and cook until soft, about 6 minutes. Transfer eggplant to celery bowl.

• Return the skillet to medium heat, add 2 Tbls oil, saute onion, about 3 minutes. Stir in red bell pepper, cover and cook an additional 6 minutes. Remove cover, stir in anchovies, oregano and raisins. Cook about 30 seconds.

• Add tomatoes and their juices, reserved celery and eggplant and reduce heat to medium-low. Cover and cook until flavors blend, about 15-20 minutes. Remove the skillet from heat, stir in basil, capers, olives, vinegar, and sugar.

• Transfer caponata to a bowl, cover and refrigerate until chilled, at least one hour or up to 2 days.

#Eggplant #CandyOnion #RedBellPepper #Oregano #Tomatoes #Basil