This classic Italian recipe was shared by our friend, and local radio star, Bob Cerullo. He is Italian, as you may have guessed, a wonderful source for good eating! This recipe has all the freshness and flavors you can only find during the heart of a summer garden. Caponata is recommended to be served either as an antipasto or as a relish alongside pork or fish. Enjoy!
What you need:
7 Tbls extra-virgin olive oil
3 stalks celery, cut into 1/2" pieces
1 medium eggplants, cut into 1/2" pieces
1 medium onion, minced
1 medium red bell pepper, cut into 1/2" pieces
2 anchovy fillets
1 Tbls minced fresh oregano leaves
1/4 c. raisins
2 large diced tomatoes
2 Tbls roughly chopped basil leaves
2 Tbls capers, rinsed
2 Tbls pitted and minced black olives
1/4 c. red wine vinegar
1 Tbls sugar
Heat 1 Tbls oil in nonstick skillet until shimmering. Add celery and cook until softened, about 6 minutes. Transfer celery to a large bowl.
Add 4 Tbls of oil to skillet, then add eggplant. Stir to coat and cook until soft, about 6 minutes. Transfer eggplant to celery bowl.
Return the skillet to medium heat, add 2 Tbls oil, saute onion, about 3 minutes. Stir in red bell pepper, cover and cook an additional 6 minutes. Remove cover, stir in anchovies, oregano and raisins. Cook about 30 seconds.
Add tomatoes and their juices, reserved celery and eggplant and reduce heat to medium-low. Cover and cook until flavors blend, about 15-20 minutes. Remove the skillet from heat, stir in basil, capers, olives, vinegar, and sugar.
Transfer caponata to a bowl, cover and refrigerate until chilled, at least one hour or up to 2 days.