TasteFood: Caponata Offers A Little Taste Of Summer As Fall Begins

 

Caponata is a Sicilian vegetable stew or compote that marginally takes after Provencal ratatouille. 

Photograph by Lynda Balslev for Tastefood 

By Lynda Balslev United Feature Syndicate 

Summer is gone now, however, why not have one final waiting taste of it with this formula for caponata? 

This is a Sicilian vegetable stew or compote that marginally takes after Provencal ratatouille, yet while both are tomato-rich stews comprising of an abundance of summer vegetables and aromatics affected by their topography, they separate from that point. Ratatouille regularly incorporates an assortment of vegetables, like eggplant, squash and peppers, and is brilliant and controlled in its summery equilibrium. Caponata, then again, is spunkier and more fragrant, with a positively prepared or agrodolce gesture to its Italian roots and Greek and Moorish impact. Furthermore, in light of the fact that it approves of canned tomatoes, it very well may be delighted in practically any season. 

You do require new eggplant for this dish. Eggplant is the prevailing vegetable in caponata, cooked until brilliant and squidgy, and interspersed with briny olives and tricks, bound with vinegar, and invigorated with sweet raisins and nectar. 

Caponata is generally filled in as a tidbit on toasted bread or crostini or as a side dish. It's likewise a brilliant embellishment for fish and poultry. In the event that conceivable, make caponata a day ahead of time and refrigerate for the time being to permit the flavors to create. 

Lynda Balslev is the co-creator of "Almonds: Recipes, History, Culture" (Gibbs Smith, 2014). Get in touch with her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or send email to tastefood@tastefoodblog.Com. Or on the other hand, visit the TasteFood blog at tastefoodblog.Com.

Caponata

Makes 4 to 6 servings

Extra-virgin olive oil

1 medium globe eggplant, about 1¼ pounds, cut into ¾-inch cubes

Kosher salt

1 medium yellow onion, chopped

1 red bell pepper, seeded and diced

1 large celery rib, finely diced

3 garlic cloves, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

1 cup crushed Italian plum tomatoes

⅓ cup golden raisins

¼ cup coarsely chopped green olives, such as Castelvetrano

3 tablespoons capers, drained

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 teaspoons honey or brown sugar

½ teaspoon freshly ground black pepper

2 tablespoons chopped Italian parsley

1. Hotness ¼ cup oil in a huge, profound skillet or pot over medium-high hotness. Add the eggplant and season with salt. Cook until delicate and brilliant, around 8 minutes, mixing oftentimes. Move to a plate. 

2. Add 1 tablespoon oil to a similar skillet, then, at that point, add the onion and cook over medium hotness until delicate, around 2 minutes. Add the red pepper and celery and saute until splendid and fresh delicate, 2 to 3 minutes. Add the garlic, oregano, and red pepper pieces and saute until fragrant, around 1 moment. Mix in the tomatoes, raisins, olives, escapades, vinegar, nectar, and dark pepper. Diminish the hotness to medium-low and stew for 8 to 10 minutes. Return the eggplant to the skillet and keep on stewing until the eggplant is extremely delicate, around 5 minutes more. 

3. Taste for preparing and add extra salt whenever wanted. Eliminate the hotness and mix in the parsley. Cool totally to serve. In the event that conceivable, refrigerate the caponata overnight to permit the flavors to create. Serve at room temperature or chilled. 

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