Caponata is basically a cooked vegetable salad. It is a Sicilian dish that is usually made with eggplant and celery. I have left the celery out, only because I didn’t have any on the day that I was preparing it. Instead I added red and green bell peppers and it was delicious. There are actually many different variations of the dish and you can add in or leave out whatever you’d like or don’t like. I love serving it with bread and cheese. It makes a perfect appetizer, or in our case, my husband and I ate it as our dinner!
This recipe serves about 6 people… or 2 very hungry people.
3 Tbsp Olive Oil
1 small eggplant, diced small
1/2 Red Bell Pepper, diced small
1/2 Green Bell Pepper, diced small
1 small Onion, diced small
2 Tomatoes, diced small
4 cloves Garlic, minced
1/3 cup Red Wine Vinegar
1 Tbsp Sugar
2 Tbsp Capers, rinsed
1/2 cup Kalamata Olives, pitted and halved
3 Tbsp fresh Parsley, chopped fine
2 Tbsp fresh Basil, chopped fine
Salt and pepper, to taste
Crushed Red Pepper, if desired
Add the olive oil to a medium saucepan.
Add in the eggplant, peppers, onion and tomato.
Cook over medium heat until all the veggies are soft.
Add the garlic, vinegar, sugar, capers and olives and continue to simmer for about 15 minutes.
Remove from heat and stir in the fresh parsley and basil.
Taste and add salt, pepper, and crushed red pepper to taste.
Enjoy warm with fresh Italian bread and soft fresh Mozzarella!