Caponata from Loni Kuhn's S.f. Cooking Class
photo by Stephanie Y.
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
3 quarts
- Serves:
- 12
ingredients
- 2 medium eggplants, whole (cut into 1-inch cubes)
- 2 large onions (chopped)
- 1⁄2 cup olive oil
- 1 1⁄2 cups celery (sliced 1/3-inch thick)
- 2 bell peppers (red or green, cut into 1-inch chunks)
- 2 garlic cloves (chopped)
- 2 1⁄2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
- 1⁄3 cup red wine vinegar
- 2 tablespoons salt (or to taste)
- 2 tablespoons sugar
- 1⁄4 cup fresh basil (chopped or 2 Tbsp dried basil)
- 3 tablespoons tomato paste
- 1⁄2 cup fresh Italian parsley (chopped)
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup stuffed green olive (sliced)
- 4 tablespoons capers (drained (optional)
- 2 carrots (thinly sliced (optional)
- 2 medium zucchini (up to 3, sliced)
- 1⁄2 cup pine nuts, lightly browned in
- olive oil
directions
- Cut unpeeled eggplant into 1-inch cubes.
- Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
- Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.
- Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
- Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
- Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
- Will keep, under refrigeration, for 3 weeks.
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Reviews
-
Wonderful flavor! I made this exactly like the directions. I added all the optional ingredients. The next time I make it I will decrease the sugar a little and add additional garlic. I initially served it warm on toasted bagel crackers! It was delicious. I've had it since then cold and the flavor seems to be even better after being refrigerated overnight. One word of caution from my mistake is not to overlook the eggplant or it will fall apart easily. I was concerned it would stay crunchy so I cooked it a bit too long before adding the other ingredients. Will absolutely make this again! It's healthy and delicious!
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My garden is very giving and this is the perfect recipe to use my harvest. I can caponata every year here are some http://www.food.com/recipe-finder/all/caponata?chef=58104. Since I made this to be canned I did make some changes to get the pH level to under 4.5.<br/>I did add 1 tablespoon fresh oregano and 1/2 cup raisins. I used kalamata olives, 6 cups diced eggplant, 2 cups diced zukes. 1/4 cup sugar, 6 cloves garlic, 2 tablespoons canning salt, 1 teaspoon black pepper, I skipped the tomato paste didn`t have any :( my fault, 1/4 cup capers, oil was used just as much as needed to cook the veggies. I used 1/2 cup of 5 percent vinegar to bring the pH levels for safe canning. Didn't come to were I felt comfortable with the pH so then just to be sure went and added 1/4 cup lemon juice. Didn't add carrots. I used the food processor for many of the veggies to get small. I did simmer for 30 minutes to reduce. Canning 14-1/2 pint jars. Tasty good!
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!