30 Jul 2008

From Sicily with love : Sicilian Caponata

caponata

I usually bought Capomata in markets or delicatessen when I lived in Sao Paulo; but Here I didn’t found as easily as there, so I resolved start to do my own caponata. After searching recipes in internet and books I finally choose this recipe I adapted from the book Culinaria Italy.(Könemann) My idea, to adapted worked perfectly well. It was pretty good!!!!

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.

PhotobucketPhotobucket

Ingredients

  • 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.

Tip:

caponata

Before peeled eggplant I roasted or grilled the peel in high fire, in this way you can add an smoky taste

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12 comments:

Kristen said...

Very cool photos and great recipes. I love how you roasted the veggie.

bella said...

thank you for your visit ,i'm discovering your blog very beautiful,great photos ,I would love to learn spanish ,big opportunity for me to visit your blog and learn at the same time
so i'll be back soon bye

Paz said...

Very, very nice.

Paz

Manggy said...

I've never tried caponata before, this looks really good! :)

Kevin said...

Your caponata looks really good.

canarygirl said...

Oooooh! Your caponata looks fabulous! Nunca había probado caponata, pero después de ver tus fotos, tengo que rectificarlo. jeje

Sylvia said...

Kristen Thanks. And yes is a great way to roast.

Bella Be my guest.Maybe I learn a little bit more French

Paz Actually is good

Manggi , you must try great you certainly found great flavors

Kevin
Thanks

Canay girl. Seguramente te va a gustar , practico y bueno

JennDZ - The Leftover Queen said...

This is one of my favorite dishes of all time. I love making different versions of it, the last time I made it, I even put some collard greens in it! It went well the the agra dolce flavor of caponata.

Gloria said...

Sylvia tus fotos siempre preciosas y tu carbonata se ve espectacular!! xxGloria

Lori Lynn said...

Oh is that photo of pepper on the flame fabulous!

I am on an eggplant kick, so I really appreciate this post Sylvia!

Bellini Valli said...

This would be wonderful during the summer months Sylvia

Anthony said...

I've never heard if caponata, but it sounds lovely