CAPONATA RECIPE

Sicilian Vegetable Stew

 

While in Italy recently I tasted a number of different versions of

Caponata. This is one of the better ones. Green olives are traditional

but good, fruity black ones would work well too. Serve as an

antipasti or as a side dish to a main course. I like it just warm or at

room temperature. 

 

Serves 8-10

 

Ingredients

• 1/2 Kg firm eggplant, cut in 1.5 cm cubes
• 1 large onion, finely sliced
• Olive oil
• 2 garlic cloves, crushed
• 1 red capsicum, seeded and cut in 1.5 cm pieces
• 1 yellow capsicum, seeded and cut in 1.5 cm pieces
• 3 tablespoons tiny, salted capers, rinsed
• 1 cup (140 g) drained, Sicilian green olives
• 1½ teaspoons aged balsamic vinegar
• 2 tablespoons red wine vinegar
• Salt
• 1 tablespoon sugar
• ¼  cup raisins
• 3 tablespoons pine nuts
• 250 ml water
• Fresh basil sprigs, for serving 

 

 

Method

Salt eggplant and leave to drain for 20 minutes in a colander. Rinse eggplant under running cold water and dry on paper towels. Heat a large frying pan, add some olive oil and sauté the eggplant in batches until beginning to change colour and tender, stirring from time to time. Drain on crumpled paper towels.  Heat the pan again, add some oil and sauté the onion and garlic until golden stirring constantly, about 5 minutes. Add the capsicums and sauté until tender. Stir, bring to the boil, add vinegars, salt and sugar and simmer slowly for 10 – 15 minutes. Add the eggplant, raisins, pine nuts and water and adjust the seasoning. Put on a lid and stew gently for 10 minutes or until the sauce is just enough to lubricate the vegetables. Serve warm or at room temperature with the basil sprigs on top.

 

 

© Copyright Elise Pascoe 2008