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2 from 1 vote

Caponata

Ingredients

  • 6 cups eggplant cubed and roasted
  • 1/4 cup raisins
  • 1/4 cup Messina Hof Port
  • 2 tbsp Sicilian capers
  • 2 tbsp olive oil
  • 1/2 large yellow onion minced
  • 2 stalks celery diced
  • 3 yellow banana peppers stemmed, seeded, and diced
  • 1 red bell pepper stemmed, seeded, and diced
  • 1 tbsp Merbon Marinara
  • 1 tbsp Merbon vinegar
  • 4 garlic cloves minced
  • 1 lb tomatoes cored and diced
  • honey to taste
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste

Instructions

  • Cube eggplant into 1” cubes. Toss in olive oil and spread on baking sheet. Roast 10-15 minutes. Set aside to cool.
  • In a small bowl, combine raisins, port, and capers. Let soak until raisins plumped.
  • Heat olive oil in large skillet over medium heat. Add onion, celery, peppers, and cook until tender.
  • Add marinara, vinegar, garlic, and tomatoes. Stir and cook until tomatoes are juicy and liquid is reduced.
  • Add roasted eggplant and raisin mixture. Add salt and pepper to taste. Cook 3 minutes and add honey to taste. Cook another 3 minutes. Stir in basil and parsley to taste.
  • Set aside to cool. Store in refrigerator. Wait 24 hours before serving. The longer you wait, the better the flavors. Serve cold, room temperature, or warmed. 

Notes

Any vegetables can be added to caponata. I make it from whatever is fresh in the garden.
~Merrill