Eggplant and Nocellara Olive Caponata
Main Dishes • Italian
Description
Caponata is a dish with ancient roots, prepared in various ways throughout the Mediterranean, but the best caponata is found in Sicily. Although the name itself is Spanish, it translates to 'tied in a knot.' Italian chef Mike Davis combines vegetables of different sizes into a cohesive whole using a sauce that balances the acidity of tomatoes with sugar, vinegar, and basil. Eggplants take on a meaty role in caponata, adding heartiness to this strictly vegetarian stew. If you don't have Nocellara olives on hand, you can substitute them with any large, well-brined green olives.
Ingredients
- Eggplants 2 pieces
- Young zucchini 1 piece
- Capers 0 oz
- Olives stuffed with lemon 5 oz
- Onion 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Olive Oil 4 spoons
- Tarragon 1 tablespoon
- Crushed Tomatoes in Their Own Juice 5 oz
- Sugar 1 tablespoon
- Salt 1 tablespoon
- Basil 2 sprigs
Step-by-Step Guide
Step 1
In a large braising pot, pour in half of the olive oil and place it over heat. Slice the onion into thin half-rings, crush and coarsely chop the garlic, and cut the eggplants into 2 cm sticks.
Step 2
Sauté the onion and garlic in oil for 1 minute, then add the eggplant and a pinch of salt. Cook the eggplant on all sides until golden brown, then add the tomatoes and break them into pieces with a spoon. Reduce the heat and cook until the eggplants are partially cooked (they should be tender but not fully cooked) for about 15 minutes.
Step 3
Add the zucchini, cut into sticks similar to the eggplant, and the bell peppers, sliced into squares, and pour in the remaining olive oil. Cook for another 5 minutes.
Step 4
Add the olives, season with salt, sugar, and pepper. Cover with a lid and simmer over low heat until the vegetables are tender, about 10 minutes. Stir the vegetables in the pan and remove from heat. Allow to cool.
Step 5
Drizzle the serving plate with tarragon vinegar, arrange the vegetables, and serve.
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