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Caponata

I posted this recipe for Caponata years ago and I am afraid it’s been a long time since I have made it. This came about partly because I had gone a little overboard during my last visit to the farmers market, I tend to do that every time I go and I think I have mentioned this before but I hate to waste food. My Mom used to serve Caponata from time to time, usually it was purchased from the Italian supermarket commercially prepared. I liked it but thought it was too sweet, the basic idea is wonderful and it makes a delicious condiment slathered on some good bread. It really is so delicious. I think of Caponata as the Italian ratatouille. Its very easy to make, you can add what you like and subtract what you don’t.

I am going to bring this along with a loaf of homemade bread to Fiesta Friday #186 and this weeks co hosts are  Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat

Farmers market haul

Caponata

Makes 1 quart

2 medium size eggplant stem end cut and sliced in half

2 cups chopped tomato or cherry tomatoes cut in half

1 small onion chopped

1 shallot chopped

2 stalks celery

3 cloves garlic minced

2 bell peppers medium size (I used a purple and red)

1/4 cup capers

pinch (or more) crushed red pepper flakes

pitted olives – didn’t measure but a generous handful cut in half if large

1/4 cup red wine vinegar

2 tsp sugar

Heat oven to 425 degree’s. Line baking sheet with parchment. Brush the eggplant with olive oil on both sides. Place on baking sheet cut side down and roast for 15 minutes. They should be browned on the cut side but not mushy.  Cut the eggplant into bite size pieces and set aside.

Nicely browned

Heat some olive oil in a skillet and add the onion, cook until softened, add the celery and pepper and cook until soft and fully cooked. Add the tomatoes, capers, olives, crushed red pepper and continue cooking until the tomatoes are cooked through, add the eggplant, vinegar and sugar and cook until thick and most of the liquid from the tomatoes is reduced. Spoon into storage containers let come to room temperature and then refrigerate. I find it’s always better served the next day and served at room temperature.

caponata and a egg fried in olive oil on homemade bread

 

20 Comments Post a comment
  1. This is a lovely post, Suzanne. I wasn’t familiar with Caponata, but I have to say, “Yum!”
    I agree about the sweet part. Despite my huge sweet-tooth, I don’t tend to like meats or vegetables to be sweet.
    Your photo of the dish is so clear, I can see individual ingredients! I can imagine this on a warm baguette. I’d be happy to have that as dinner with a glass of… maybe a Malbec. Hugs on the wing!

    August 26, 2017
  2. That looks so good. And I love the way you served it!

    August 26, 2017
  3. Oh yum-my Nona loved Caponata-especially the leftovers the next day!

    August 26, 2017
  4. Wow this looks so good!

    August 26, 2017
  5. I would take anything with eggplants. This looks really yummy! Thanks for sharing, Suzanne. Happy Fiesta Friday!

    August 27, 2017
  6. This dish is something new to me–it sounds wonderful!

    August 27, 2017
  7. Reblogged this on hocuspocus13 and commented:
    jinxx🍁xoxo

    August 27, 2017
  8. Looks great with egg on top!

    August 27, 2017
  9. This looks so good! Caponata is indeed such a great way to use vegetables. I usually just pan fry the eggplants, but I like the idea of roasting them first. Will keep it in mind for the next batch. 🙂

    August 27, 2017
  10. mistimaan #

    Its a new recipe for me and seeing yours I will definitely try to cook it 🙂

    August 28, 2017
  11. What a wonderful meal and post!! I would feel so special eating that! 🙂

    August 28, 2017
  12. Wow this looks yummy. we do something similar called as bharta ( a mash of roasted brinjals with spices and fresh herbs) reminds me of this 🙂

    August 28, 2017
  13. What a mouth-watering caponata, Suzanne! I am drooling over imagining it with that yummy egg there. 🙂

    August 28, 2017
  14. TurksWhoEay #

    Oh my gosh your photo of the caponata with the bread and egg, that looks AMAZING!

    August 28, 2017
  15. The only thing better than bread is bread with this smeared all over it! YUM! Sounds fantastic and thanks for sharing on Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen

    August 28, 2017
  16. I love the idea with a fried egg with this dish. Delicious.

    August 29, 2017
  17. HI Suzanne– It does sound like ratatouille!! And that gilled eggplant looks mouthwatering!! I would love love this on a thick slice of good bread! yummm. And– hooray for Farmers Markets! It’s always fun to see what yo come up with! hugs friend!

    August 30, 2017
  18. This is gorgeous, Suzanne! I must try it!!

    September 3, 2017
    • Thanks so much Em, love making the wild yeast and the loaves are really good!!

      September 3, 2017

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