My favorite Sicilian recipe! Grilling intensifies the vegetable's flavor and you will use less oil in the preparation.A quite simple recipe (steps written in detail): Salt tomatoes and eggplant - then grill with the other vegetables all until golden and tender. Dice them up and add to a tomato stew (from your grilled tomatoes) with seasonings. Add all the veggies and cook for just 5 minutes to blend all the flavors.
2very largegarlic clovesor 5 medium sized; do not peel
1teaspoon dried oregano
1/2cupgreen olivespitted; large chop
3tablespoonslarge sized capers
2tablespoons tomato pasteI use Mutti brand
2tablespoonsgood red wine vinegar
2tablespoonspure cane sugar
1/4teaspoonfreshly cracked black pepper
2tablespoonsfresh oregano leaves
1/4cuppine nutslightly toasted
Grill the vegetables:
Cut the eggplant across into 1 inch slices. On a cutting board salt both sides with 1 teaspoon kosher salt - lay on a paper towel lined tray for 20 minutes (until the bitter waters are drawn out.)
Cut the tomatoes in half lenghwise. Add them to a paper towel lined tray for 20 minutes. Sprinkle remaining 1 teaspoon kosher salt on cut side. Heat grill to medium-high, about 375 degrees.
Add 3 tablespoons of olive oil in a small dish. Pat eggplant dry, removing any salt.Brush eggplant on both sides with 2 tablespoons olive oil. Place on grill and cook until golden underneath. Turn over with tongs and cook on the second side until golden, softened and cooked through. Add to a large plate. While eggplant cooks - add tomatoes to the grill - cut side down using a vegetable grill rack underneath (so the veggies do not fall through.) Brush with remaining 1 tablespoon olive oil. Cook until very golden, turn over with a spatula and cook on the second side until the tomatoes have softened, and the peels loosen - about 5 minutes total time. Add to the plate.
Cut the celery ribs in half. Cut the bell pepper into 8 long even sized strips. Cut the onion into 4 even sized circles. Cut zucchini in half lenthwise. Brush the vegetables lightly with 1 tablespoon olive oil and grill these 4 vegetables and the unpeeled garlic cloves on the grill using a grill mat over medium- high heat.Cook the celery only on one side for 3 minutes - remove to a large plate (celery should be crunchy.)Cook the rest on the first side until golden, turn over and grill until a touch golden, cooked through but not too soft. Remove to a large plate.
Finish the Caponata:
Cut all the vegetables into 3/4 inch cubes - cut smaller if you wish. Remove garlic skins and give garlic a rough chop. Remove the skins and most of the seeds from the tomatoes - reserve any juices.Add 1 tablespoon olive oil to a heavy, non reative pot (I use a enamel coated cast iron.)Raise heat to medium, when hot add the tomatoes and cook stirring from time to time, about 5 minutes. Add any tomato juices, up to 1/4 cup - the garlic and dried oregano. Stir in, then add the olives and capers; stir one minute.Add the tomato paste, vinegar, sugar and pepper. Stir one minute.Add ALL remaining vegetables, stir to combine and cover. Cook over low heat just 5 minutes to blend all the flavors. Taste for salt - add 1/4 teaspoon if needed. Remove from heat, add the fresh oregano; stir in. Serve with a srinkle of toasted pine nuts and garnish with basil or oregano leaves.
Cool the caponata and refrigerate. Typically it is eaten at room temperature - but some like it cold, or warm.
Caponata will last at last one week in a tightly sealed container in the refrigerator.This recipe may not be reproduced without the consent of its author, Karen Sheer
COURSE: Appetizer, First Course & Sides, Main Course, Side Dish
KEYWORDS: caponata, grilled caponata
Grilled Caponata - A New Twist with Deep Flavor!
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.