Caponata really is a great way to at lots of vegetables and being VERY full afterwards! I also love it in a sandwich, it is great to take to work for...
A vegetable recipe that's easy to prepare and incorporates some truly authentic Italian flavors is a win-win kind of vegetable-based salad we always need more of. Many people will recall their grandparents whipping up an amazing dish of Vegetable Caponata, so this is vegetarian-style comfort food at its all-time finest.
Tender eggplant meets the saltiness of green briny olives, and a blanket of soothing sweet tomato pulp makes sure everything tastes perfectly Italian and savory without the need for much salt or other seasonings. A drizzle of fine-quality extra-virgin olive oil, and hunk of crusty Italian rustic bread, and a chunk of salty, umami-packed Parmesan and you've got yourself a very healthy, very filling, very tasty Italian lunch.
Or snack, or dinner! You might even want to eat it directly out of the sautè pan, so don't count on this Vegetable Caponata even making it to the table! Don't wait too long to get this delicious Vegetable Caponata salad recipe on your table - your family and loved ones will love the effort and ease that goes into the creation of this delicious vegetable dish.
This Sicilian recipe is characterized by a pleasant sweet-and-sour taste, which makes Caponata easy to pair with a wide variety of wines. A fruity and fresh red wine will enhance flavours without overpowering the vegetables. Sicilian Frappato from, or a fine rosé with a long, lingering finish such as Cerasuolo d'Abruzzo or Cirò from Calabria could be great choices. For those who want to be daring, try pairing this dish with a dry Marsala that pairs beautifully with the sweetness of Caponata on the finish.
for 4 servings
Finely cut onion and place in medium sauce pot. Bring to simmer slowly over medium-low heat, and add chopped celery, sugar, and generous amount of EVOO.
Add toasted pine-nuts, a pinch of salt and simmer with white vinegar.
When the vinegar has evaporated, add the tomato pulp and let cook 30 minutes on low heat.
In the meanwhile, cut the eggplants in small cubes, around 1cm diameter.
Place cubed eggplant in colander over sink. Sprinkle with generous fine salt, let excess liquid drain from eggplant, approximately 30 minutes. Once time has passed, wash eggplant cubes under cold water. Place cubes on absorbant paper towels to dry off thoroughly.
While eggplant is draining, deseed and destem bell peppers. Chop into same size as cubed eggplant. Set aside.
Using deep-edged sauté pan, use 1L vegetable oil and bring to 180C which is ideal frying temperature. If you don't have a kitchen thermometer, test oil heat by dropping 1 eggplant cube into pan. If it begins sizzling and bubbles form around eggplant, your oil is ready to use.
If using olives with seeds, remove seed and add to sauce. If using de-seeded olives, halve each olive and add to tomato sauce.
Add fried eggplant and fried bell peppers to prepared tomato and onion sauce.
Using your hands, gently shred basil into large pieces, and add to vegetable mixture.
Let cool, place in refrigerator for several hours to bring it to colder temperature.
Serve when dish is chilled thoroughly.
Rosanna Wednesday 7th of April 2021
Caponata really is a great way to at lots of vegetables and being VERY full afterwards! I also love it in a sandwich, it is great to take to work for a lunch break!