There are many versions of Caponata, a dish of chopped eggplant, olives, onions, and other vegetables seasoned with herbs, typically served as an appetizer.
You can check out another caponata recipe (more of a sweet and sour version) here.
Not only is it a wonderful antipasto with crackers and crudités before dinner, a couple of spoonfuls of this tangy relish can raise the bar of an otherwise plain sandwich.
And of course, it makes a delicious sauce when ladled over a bowl of fresh pasta .
Like many tomato based recipes it is even better when made a day ahead. It will keep well in the fridge for a week.
This recipe comes from Frances and Edward Mayes’ The Tuscan Sun Cookbook.
Her inspiration for this particular recipe comes from one she tasted in Siracusa, a province on the island of Sicily.
The sun dried tomatoes, anchovies and generous seasonings and fresh herbs definitely add to the rich flavor of this versatile relish.
Note: The recipe can be divided in half if you like, and altered a bit by adding other vegetables such as zucchini or yellow squash, or red or yellow peppers. I roasted the onion along with the eggplant, zucchini, and yellow pepper.
Caponata (serves 15 to 20)
(The Tuscan Sun Cookbook, Frances and Edward Mayes)
2 medium eggplants, sliced ½ inch thick
6 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped (I roasted my onion along with the vegetables)
4 garlic cloves, minced
6 sun dried tomatoes, soaked for 1 hour in 2 tablespoons extra virgin olive oil, then chopped
½ cup tomato paste
1 cup tomato sauce
4 anchovy fillets, chopped
2 tablespoons salted capers, rinsed and left whole
½ cup pitted green olives, coarsely chopped
½ cup pitted black olives, coarsely chopped
1 tablespoon fresh oregano leaves or 1 and ½ teaspoons dried
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon peperoncini (red pepper flakes), or more to taste
Preheat the oven to 400 degrees.
Place the eggplant (in this case,squash) slices on a parchment-lined sheet pan (I omitted the parchment) , drizzle with 4 tablespoons of the olive oil, and bake for 15 to 20 minutes, until softened and slightly browned.
In a 12-inch skillet over medium heat, saute the onion in the remaining 2 tablespoons olive oil until translucent, about 5 minutes. (I roasted the onion along with the veggies)
Add the garlic and saute for another minute.
Cut the eggplant slices into small cubes, add to the onion, and cook to blend, about 3 minutes. (If using other veggies, cut them into cubes as well)
The onion and eggplant are now ready for their jolt of color. Add the sun-dried tomatoes and their oil, tomato paste, and tomato sauce to the eggplant (veggie) mixture. Stir well and toss to combine.
Turn the heat to low and add the anchovies, capers, parsley, and olives.
Stir in the oregano, salt, pepper, and red pepper flakes.
Let the caponata warm through. Serve it right away, or if you chill it for later, let it come to room temperature before serving.
