A summer caponata recipe is an ideal way to welcome in the fresh flavors of the season. This eggplant dish hails from the Sicilian region of Italy. This recipe is a popular side dish to complement a traditional Italian barbeque.
If you are looking to recreate the bold flavors of Sicily for your next gathering, this caponata recipe is a perfect place to start:
Ingredients for Summer Caponata Recipe- 1 large eggplant, peeled and chopped
- 2 medium onions, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 celery ribs, chopped
- 1/4 cup quality olive oil, divided
- 1/3 cup chopped ripe olives
- 1/4 cup quality red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- French bread baguettes
- Salt and pepper to taste
In a large Dutch oven, saute the eggplant in 1/4 cup of the olive oil until the vegetable is tender. Remove the eggplant from the pan and then add in the onions and celery with additional oil and saute until soft. Stir in the eggplant and tomatoes and bring the vegetable mixture to a boil.
Simmer the mixture uncovered for 15 minutes. Mix in the olives, vinegar, sugar, and capers and salt and pepper to taste. Simmer uncovered for 20 minutes so that the mixture thickens and the flavors meld together. Slice and toast the baguettes until the desired doneness. You can either top the baguettes with the eggplant mixture or serve it as a dip with the bread.
Caponata is a versatile dish that can be served cold, warm, or at room temperature. It is important to use high-quality ingredients throughout the dish because it will not be forgiving if lesser ingredients are used.
This celebration of fresh produce delivers the perfect balance of sweet and salty flavors. The bold acidity of the dish necessitates that it be paired with an equally strong wine that will also bring out the delicate flavors of the fresh vegetables. A good choice is a fruity rose.
Wine Pairing: A rosé wine