"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, July 21, 2015

Recipes–Easy Homemade Caponata

Caponata is delicious Southern Italian appetizer made with eggplant, tomatoes, and a variety of other ingredients and spices.  It is a bit like a reduced ratatouille, but much higher flavor and intensity.  You can have it as a side dish or appetizer; and you can serve it hot or cold.  There are quite a few ingredients, but they are common and you  should have everything you need at home.  This recipe makes about six large servings. It freezes well, and is great to have on hand.



Easy Homemade Caponata

* 6 eggplants, the narrow, market variety (see photo below)

* 1/2 can San Marzano tomatoes

* 2 vegetarian low salt bouillon cubes

* 1/2 can low-salt tomato paste

* 1 lg. bunch fresh bail, loosely chopped

* 2 tsp. each oregano, basil, thyme

* 3-4 shakes hot pepper flakes

* 3 Tbsp. olive oil

* 10 olives, 5 black Kalamata, 5 Greek green

* 1 Tbsp. capers

* 2 lg. stalks celery, chopped

* 1 lg. onion, chopped

* 5 garlic cloves, chopped

* 1 Tbsp. garlic flakes

* 1 Tbsp. fish sauce (optional; you can use salt)

* 2 tsp. sugar

Image result for organic eggplant images

- Trim the stems off the eggplant, DO NOT PEEL, cut into 2” pieces

- Sautee the whole garlic and onion in the olive oil until tender (5 min.)

- Add the rest of the ingredients, and mix well. Add 1-2 cups water if too little liquid

- Cook over low heat for approx. 1 hr. The dish should be thick; the eggplant very soft

- Adjust for taste (spices, salt, sugar); and if necessary cook for addl. 15 min

- Serve cold as appetizer, or hot or cold as a side dish.

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