Best Italian Caponata Recipes

NORTHERN ITALIAN CAPONATA WITH POTATOES

Steps:

• Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
• Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

CAPONATA: ITALIAN EGGPLANT RELISH

Steps:

• Salt & Rinse Eggplant: Line a jellyroll pan with paper towels. Spread out eggplant cubes and sprinkle with 2 tablespoons salt. Cover with paper towels. Pace another baking tray on top and add a weight, such as heavy skillet. Let that all stand for ½ hour to an hour. (you can cut up the other veggies while you wait) Rinse the eggplant in a mesh colander. Line the same jellyroll pan with more paper towels. Transfer the rinsed eggplant to the tray and pat it dry with another layer of paper towels.
• Saute the Eggplant: Heat ¼ cup oil in a large skillet (cast iron is best) over medium heat until hot but not smoking. Add half the eggplant in a single layer. Leave it undisturbed for two minutes so it browns a bit. Continue to cook, stirring often, for another 5 minutes, until eggplant is brown in spots and starting to soften. Transfer to a paper-towel-lined mesh colander. Add another ¼ cup olive oil to the skillet and repeat with the rest of the eggplant.
• Add another ¼ cup olive oil to the skillet. Add the onions, garlic and celery. Cook, stirring occasionally, for 5 minutes, until the onions are softened. Add the bell peppers and cook for 5 minutes, stirring occasionally, until the peppers are softened. Add the tomato paste, olives, raisins capers, and 3 tablespoons water. Cook, stirring frequently, for 8 minutes. Add the eggplant to the skillet. Whisk the sugar and vinegar together in a small bowl and pour into the skillet. Lower the heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally. Season with salt, to taste. Serve warm or at room temperature. Caponata will keep for a week covered in the fridge and is best served at room temp after a day of letting the flavors meld.

ITALIAN CAPONATA

Steps:

• Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
• Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
• Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.