Caponata Croccante | The Foodie Pilgrim

By John, 4 December, 2019

Region

Description

This Caponata Croccante is the "crunchy caponata" on p135 of Sicily the Cookbook.

A caponata is often a melange of flavors, typically based in eggplant and olive oil, to be served as a side salad or on crostini or bruschetta.

This fresh caponata is finished before the final "stewing" process, making it "crunchy" but the vegetables are soft enough that it's not a problem but rather a benefit. The flavors are zesty and fresh, and it's a brilliant accompaniment to Passaluna to start a Sicilian dinner.

Yield

4 Servings

Preparation time

30 minutes

Ingredients

2 eggplant (cut into 1/2-inch cubes)

1 zucchini (cut into 1/2-inch cubes)

2 Red Bell Pepper (cut into 1/2-inch pieces)

1 Large Onion (cut into 1/2-inch pieces)

3 Celery ribs (cut into 1/2-inch pieces)

1⁄4 c Red Wine Vinegar

3 T Granulated Sugar

1⁄2 c golden raisins

1 t crushed garlic

1 c sun-dried tomatoes

1⁄4 c Pine Nuts

6 fresh basil leaves (chiffonade)

1 t Salt

Instructions

Saute vegetables individually in olive oi over high heat until just cooked through, then dry and set aside. A light, quick touch is critical.
In a small cup, like a 1/2-cup metal measuring cup, bring the red wine vinegar and the sugar to a boil and then remove from the heat.
In a fresh skillet, heat a little olive oil and then cook the garlic until almost-just golden. Add the vegetables cooked earlier, and the tomatoes and pint nuts,
When it's good and hot, add the raisins and the sugar-vinegar mixture. Simmer together for about 5 minutes.
Add the salt and let it cool, then add the fresh basil,stir well, and serve with fresh bread or crackers before it gets soft and soggy.

Source

Sicily the Cookbook