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Caponata

Caponata - A Family Feast
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Caponata has lightly fried eggplant with red bell peppers, onions, celery, raisins, and tomatoes all cooked in a wonderful sweet and sour dressing.

Ingredients

Units Scale
  • 1 medium to large eggplant
  • Kosher salt, to sprinkle on the eggplant
  • 1 1/2 pounds fresh garden tomatoes
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 cup celery slices
  • 1 cup yellow onion, diced
  • 1 whole red bell pepper, cut into one-inch pieces
  • 1/4 cup golden raisins
  • 1 teaspoon dry oregano
  • 1/4 cup red wine vinegar
  • 4 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, to fry the eggplant
  • Fresh basil, for garnish
  • Baguette, sliced and toasted for serving

Instructions

  1. Cut the ends from the eggplant then cut into four thick slices from top to bottom. On the two outside slices, make a thin cut with a knife or peeler to remove a strip of the skin. Lay the slices out and sprinkle generously on one side with kosher salt. Set aside.
  2. To prepare the tomatoes, remove the cores then cut each tomato in half horizontally. Hold the cut halves over a strainer and bowl, and with your thumbs or fingers, push the seeds and juice out into the strainer. Discard the seeds and liquid. Cut the cleaned tomato halves into half-inch pieces and set aside.
  3. In a large skillet or sauté pan, heat the olive oil over medium high heat. Once hot, add the celery and cook for two minutes until the pieces are crisp.
  4. Add the onions and cook for three more minutes.
  5. Add red bell pepper pieces and cook for three minutes.
  6. Add the prepared tomatoes, lower heat to a simmer and cook for about ten minutes, or until the tomatoes break down and the liquid starts to thicken a bit.
  7. Remove from heat and add the raisins, oregano, vinegar, sugar, salt and pepper. Set aside.
  8. In a wok or heavy pan, add a few inches of vegetable oil and heat to 350 degrees F.
  9. While the oil heats, wipe all the salt from the eggplant, then cut into one-inch pieces.
  10. Once the oil is hot, fry the eggplant pieces in four batches for about three minutes each. Use a spider and move to paper towels to drain then add to the pan with the rest of the ingredients. Let the fried eggplant soak up liquid as you cook each batch.
  11. You can serve at room temperature or chilled. Spoon over toasted baguette slices as a crostini, as we show in the photos, or simply serve as a side dish with the toasted bread on the side. Garnish the portions with torn fresh basil.

Find it online: https://www.afamilyfeast.com/caponata/