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Caponata

Caponata recipe image
This Italian main features Raisins, Capers, Black olives, preferably oil. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 96.2
Dietary: Gluten-free, Vegetarian
Description
This Italian main features Raisins, Capers, Black olives, preferably oil. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Raisins
  • 2 tablespoon Capers
  • 1/4 cup Black olives, preferably oil
Directions
  1. 1
    cured, chopped 1/4 c Basil, chopped 1/4 c Oregsno, chopped 1 ea Eggplant 1/2 ts Salt 2 ea Garlic cloves, minced 5 tb Olive oil 1 ea Red or green bell pepper, -- chopped 1 ea Yellow onion, chopped 2 ea Tomatoes, chopped 1/4 c Balsamic vinegar Salt & pepper
  2. 2
    Soak raisins in hot water until plump, about 5 minutes.
  3. 3
    Drain & place in a bowl with the next four ingredients.
  4. 4
    Set aside.
  5. 5
    Cut eggplant in half lengthwise.
  6. 6
    Sprinkle cut sides with salt & allow to drain in a colander for 20 minutes.
  7. 7
    Wipe off salt & pat dry.
  8. 8
    Cut into 1 inch cubes & set aside.
  9. 9
    Saute half the garlic in 3 tb olive oil over medium-low heat until just browned.
  10. 10
    About 3 minutes.
  11. 11
    Add eggplant & saute, stirring frequently, until soft & just browned, about 8 minutes.
  12. 12
    Saute remaining garlic in the rest of the oil in a separate pot over medium low heat for 3 minutes.
  13. 13
    Add bell pepper & onion & saute till onion is golden brown.
  14. 14
    Do not overcook.
  15. 15
    Add tomatoes & cook for 2 minutes.
  16. 16
    Add this mixture to the eggplant.
  17. 17
    Deglaze the pot used for the peppers by returning to stove & raising the heat.
  18. 18
    Pour in vinegar & quickly swirl.
  19. 19
    Pour over eggplant mixture.
  20. 20
    Add raisins plus salt & pepper, mix thoroughly & remove from the heat.
  21. 21
    Set aside to let flavours blend for at least 30 minutes.
  22. 22
    Pour over hot polenta to serve.
  23. 23
    "Vegetarian Gourmet" Spring 1995

Nutrition Facts

Servings 6

Amount Per Serving
Calories 96.2kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 25.2g9%
Dietary Fiber 1.9g8%
Sugars 22.9g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, blending, capers, caponata, italian, main, oil, olives, preferably, raisins, sautéing, title, vegan, vegetables
Read it online: https://www.chefs-mate.com/recipe/caponata-2/