I usually bought Capomata in markets or delicatessen when I lived in
Serve caponata spooned over slices of toasted baguette, garlic bread, crackers or alongside grilled meat.
Remember adjust the vinegar as necessary, depending on the acidity of your tomatoes and what you are serving with this relish. Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container. If you decide to freeze this, it will stay for 2 months.
- 2 large Eggplant, peeled, cut in cubes
- 1 large onion, chopped
- ½ green pepper, seeded, chopped
- ½ yellow peppers, seeded, chopped
- ½ red pepper, seeded, chopped
- 5 ripe tomatoes, chopped
- ½ cup white or dark raisin (no seed)
- 3 minced garlic cloves
- 1/3cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon sea salt
- 2 Tablespoons sugar
- 1 ½ teaspoons dried oregano 1 ½ teaspoons dried basil 1 Tablespoon capers, chopped
Combine all ingredients(less, onion and garlic) in a large bowl. In enameled or stainless steel pot, put a tread of olive oil and sweat garlic and onion, put the others ingredients and mix well. Turn the heat down and leave it to simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook over very low heat for few more hours. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.