Colorful food and holiday parties…they seem to go hand in hand. At this time of the year many of us are either giving or going to holiday parties, or doing both.
Occasionally the participants of my aerobics dance class get together after class at each others’ homes to snack and socialize.
Yesterday I had invited everyone to my home for what’s becoming my annual aerobics class holiday party. Last year I served potato latkes for lunch, along with chili. This year I served pulled BBQ Brisket sandwiches along with the latkes. And always homemade applesauce to accompany the potato pancakes.
The entree as well as the appetizers and desserts have to be dishes that can be prepared well ahead since I literally leave class a little early to welcome the rest about 20 minutes later. ( I don’t live far from the community center where our class is).
Among the appetizers this year was an old stand-by of mine which I’ve adapted from a recipe called Everyday Caponata from Giada De Laurentiis. I’ve made a few changes, substituting zucchini and yellow summer squash for the eggplant. Sometimes I include the eggplant as well. I’ve also added some olives.
This caponata, with its wonderful sweet-and-sour taste, is a traditional Sicilian vegetable dish which can be served as a relish along with chicken, pork or fish, as part of an antipasto, spooned on toasted bread or crackers, or used as a topping on sandwiches.
It can be eaten hot, cold, or at room temperature, making it the ultimate vegetable dish for a casual party.
Caponata (adapted from Everyday Caponata by Giada De Laurentiis)
(6 side-dish servings or 12-14 appetizer servings)
¼ cup extra virgin olive oil
1-2 celery stalks,chopped
2 medium zucchini, cut into ½ -inch cubes
2 medium yellow summer squash, cut into ½-inch cubes
1 medium yellow onion, chopped
1 large red bell pepper, cored, seeded, and cut into ½-inch pieces
1 (14 and ½-ounce) can diced tomatoes with juices
3 tablespoons raisins
½ teaspoon dried oregano leaves
¼ cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
½ cup small Spanish olives or your choice, preferably pitted
In a large, heavy skillet, heat the oil over a medium flame. Add the celery and saute until crisp-tender, about 2 minutes. Add the zucchini and yellow squash (and eggplant, if using), and saute until beginning to soften, about 2 minutes.
Add the onion and saute until translucent, about 3 minutes. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
Stir in the vinegar, sugar, capers, and ½ teaspoon each of salt and pepper. Season with more salt and pepper to taste. Transfer to a bowl, and serve on a platter surrounded by assorted crackers or toasted baguette slices.