Rustic Caponata Recipes

RUSTIC ITALIAN CAPONATA

Steps:

• Heat large skillet over medium-high heat. Add olive oil.
• When oil starts shimmering, add eggplant and pinch of salt. Cook, stirring occasionally, for 5 minutes, or until eggplant is softened and browned. Remove from heat; scrape eggplant into bowl. Set aside.
• Return skillet to heat. Add onion, celery and another pinch of salt. Sauté until onions are slightly softened and somewhat translucent.
• Add garlic and red pepper flakes. Stir and cook until fragrant, about 30 seconds.
• Stir in tomatoes, vinegar and sugar.
• Return eggplant to skillet. Reduce heat and simmer on low, stirring occasionally, 15 to 20 minutes, adding reserved tomato liquid if needed to keep mixture from drying out.
• Remove from heat and fold in the pine nuts. Salt to taste.
• Tip: Most pine nuts are sold raw. For this recipe you'll want to toast them in a frying pan on low heat. Make sure to keep a close eye on them, stirring frequently to avoid burning.

RUSTIC CAPONATA

Steps:

• Pre-heat oven to 350°F.
• In a large dutch oven, heat olive oil and onions together, slowly, until they begin to get tender, but do not take on any color (10 minutes).
• Add garlic and saute 5 minutes over medium heat.
• Add zucchini, eggplant and pepper. Season (1 tsp or so of each) with salt and black pepper. Add fresh herbs.
• Toss everything well with the oil, garlic and onions. The eggplant will absorb the oil quickly.
• Place, uncovered in the oven for 20 minutes.
• De-glaze the pan with the wine and broth. Stir in Sultanas, olives and capers and cook until most of the juices are gone and everything is tender (about 20 more minutes uncovered).
• Serve with chopped, fresh parsley and another drizzle of very good olive oil.