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Caponata Croccante

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Summary

Yield
Servings
SourceSicily the Cookbook
Prep time30 minutes
RegionSicily

Description

Fresh caponata

This Caponata Croccante is the "crunchy caponata" on p135 of Sicily the Cookbook. 

A caponata is often a melange of flavors, typically based in eggplant and olive oil, to be served as a side salad or on crostini or bruschetta. 

This fresh caponata is finished before the final "stewing" process, making it "crunchy" but the vegetables are soft enough that it's not a problem but rather a benefit. The flavors are zesty and fresh, and it's a brilliant accompaniment to Passaluna to start a Sicilian dinner.

Ingredients

2eaeggplant (cut into 1/2-inch cubes)
1eazucchini (cut into 1/2-inch cubes)
2eaRed Bell Pepper (cut into 1/2-inch pieces)
1eaLarge Onion (cut into 1/2-inch pieces)
3eaCelery ribs (cut into 1/2-inch pieces)
1⁄4cRed Wine Vinegar
3TGranulated Sugar
1⁄2cgolden raisins
1tcrushed garlic
1csun-dried tomatoes
1⁄4cPine Nuts
6eafresh basil leaves (chiffonade)
1tSalt

Instructions

  1. Saute vegetables individually in olive oi over high heat until just cooked through, then dry and set aside. A light, quick touch is critical.
  2. In a small cup, like a 1/2-cup metal measuring cup, bring the red wine vinegar and the sugar to a boil and then remove from the heat.
  3. In a fresh skillet, heat a little olive oil and then cook the garlic until almost-just golden. Add the vegetables cooked earlier, and the tomatoes and pint nuts,
  4. When it's good and hot, add the raisins and the sugar-vinegar mixture. Simmer together for about 5 minutes.
  5. Add the salt and let it cool, then add the fresh basil,stir well, and serve with fresh bread or crackers before it gets soft and soggy.
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    • By John at 12/04/2019 - 02:48
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