Cajun Caponata

Name: Cajun Caponata
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 1/3 cup olive oil, approximately, divided; 2 lbs fresh eggplants, cut in 1/2-inch cubes; 4 teaspoons table salt; 1 large red bell pepper, small chop; 1 large green bell pepper, small chop; 1 1/2 cups chopped celery; 1 large red onion, diced; 3/4 teaspoon minced garlic; 1/4 cup capers, drained and rinsed; 6 anchovy fillets, drained and minced; 1/2 cup balsamic vinaigrette; 1/4 cup brown sugar, loosely packed; 6 ounces tomato paste; 28 ounces fire roasted diced tomatoes (Muir Glen brand preferred); 1 tablespoon cajun seasoning (Emeril's Essense); 1 teaspoon fresh ground black pepper; 1 cup pimento stuffed green olive, sliced; 1 cup black olives, sliced; 1/2 cup vodka; 1/2 teaspoon Tabasco sauce

Submitted by Catherine B.

"New Orleans inspired appetizer full of flavor. Serve warm or at room temp with crusty baguette slices. Leftovers make a great pizza topping, pasta sauce or cold salad."

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photo by Catherine B.

Ready In:: 1hr 45mins
Ingredients:: 20
Serves:: 12

ingredients

¹⁄₃ cup olive oil, approximately, divided
2 lbs fresh eggplants, cut in 1/2-inch cubes
4 teaspoons table salt
1 large red bell pepper, small chop
1 large green bell pepper, small chop
1 ¹⁄₂ cups chopped celery
1 large red onion, diced
³⁄₄ teaspoon minced garlic
¹⁄₄ cup capers, drained and rinsed
6 anchovy fillets, drained and minced
¹⁄₂ cup balsamic vinaigrette
¹⁄₄ cup brown sugar, loosely packed
6 ounces tomato paste
28 ounces fire roasted diced tomatoes (Muir Glen brand preferred)
1 tablespoon cajun seasoning (Emeril's Essense)
1 teaspoon fresh ground black pepper
1 cup pimento stuffed green olive, sliced
1 cup black olives, sliced
¹⁄₂ cup vodka
¹⁄₂ teaspoon Tabasco sauce

directions

Place cubed eggplant in a large colander. (Eggplant skin adds color and texture, but eggplant can be peeled if the skin is tough or stringy.) Sprinkle with 4 tsp table salt and toss to coat all pieces. Place colander in sink and allow to stand for 1 hour to drain excess moisture.
Pour eggplant from colander onto 2 layers of paper towels. Cover with another layer of paper towels and gently press to remove more moisture.
Heat 2 Tbsp olive oil in cast iron dutch oven. Saute bell peppers and celery until soft. Remove to a large bowl.
Heat 1 Tbsp olive oil in dutch oven. Saute onions and garlic until tender. Add to bowl with peppers/celery.
Heat 2 Tbsp olive oil in dutch oven. Saute eggplant cubes for 12-15 minutes until lightly browned, stirring often.
Return pepper/celery/onion/garlic mixture to the dutch oven.
Add all remaining ingredients and bring to a boil.
Reduce heat, cover with lid, and simmer slowly for 45 minutes. Stir frequently.
Adjust seasoning to your liking.
Refrigerate for at least 24 hours; 3 days is even better.
Serve with lightly toasted baguette slices and crackers.
Caponata will keep for several weeks in the refrigerator. Try serving leftovers as a cold salad, warmed and tossed with pasta corkscrews, or even as a pizza topping.