Caponata

Name: Caponata
Yield: Serves 6-8 as an appertizer
Cuisine: Italian
Ingredients: Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper; put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper; put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper; put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.; cut 1 eggplant & 1 onion into ½-in (12-mm) cubes; cut 1 eggplant & 1 onion into ½-in (12-mm) cubes

Preparation info

Serves
6-8
as an appertizer

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

We often saw this typical Italian antipasto on menus in Sicily. It’s a versatile dish that can easily be made in advance and is great to have on hand. It can be served as an appetizer or to enhance a main course, scoops of it can be served on toasted bread, mixed into pasta, over creamy polenta, or even alongside eggs. It keeps well & some think it’s even better on the second day.

Method