This post is another tale of disliking a food and then ending up falling in love with the taste. You may remember me talking about my friend, Al, and the pesto disaster. Alfred was constantly introducing me to new foods with varying degrees of success. One of the first foods he introduced was Caponata. As much as I loved Al, I couldn’t get my arms around all that eggplant. I mean, you have to admit, eggplant isn’t the first thing that pops into your mind when you are hungry.
So fast forward to my wonderful trip to Sicily and the macho men taking the cooking class in Corleone. One of the dishes we made was Caponata. My mind was entirely made up that I wouldn’t like all that eggplant no matter who told me it was tasty.
Well, here we go again – this stuff is really, really, good and now I am not only a believer but faithfully make Caponata whenever I spy out some beautiful eggplant. I was at a farmer’s market and came across various varieties of eggplant and brought them home. In a short time they became this delicious caponata.
- 2 medium sized eggplant – Italian or white
- 2 celery sticks
- 3 carrots
- 1 can of diced tomatoes drained
- 12 pitted green olives – cerginola if you can find them pitted. Don’t use olives in brine
- 2 tablespoons of capers
- 3/4 cup of raisins reconstituted in white wine
- 3/4 cup roasted pignoli nuts
- 1 small bunch of basil roughly chopped
- 2 tablespoons of honey
- basalmic wine vinegar
- salt and pepper
- Dice the eggplant and fry in a small amount of EVOO
- Dice the celery, carrots and onion
- Remove the eggplant and add enough oil to sauté the celery, carrots and onions
- One the vegetables are golden, add the drained can of diced tomatoes and basil leaves
- Cook for approximately 10 minutes
- Add to the pan the eggplant, capers, olives, raisins, pignoli, honey and vinegar
- Cook until all liquid has thickened and the vinegar has carmalized
- Taste and add salt and pepper
Special note: not only does Caponata make an excellent appetizer but mixed with tuna fish it makes a delicious and quick lunch. It also is wonderful as a filling for a dinner omelet.
I hope you don’t wait as many years as I have to become a fan of this unique and delicious dish.
Talk soon, ❤️💕 Bernadette