Printable Recipe: Eggplant Caponata Recipe

Eggplant Caponata Recipe

Caponata is one of the best summer picnic recipes in general... and this eggplant caponata recipe makes the perfect accompaniment to an antipasti platter. It's rich and flavorful; plus, it's full of nice veggies to balance out all that meat and cheese.

Don't be afraid of the anchovy in the recipe. It simply adds a nutty richness to the dish-- not a fishy flavor. And don't be afraid of the amount of olive oil, either. Sure, it's a lot... but lots of olive oil is pretty traditional in Italian recipes. Plus, olive oil is healthy as could be, and tastes wonderful in this caponata recipe. Want to make it a little lighter? Salt and drain the eggplant about a half hour, toss lightly with oil, and bake in a 400-degree oven until very tender and browned.

Be sure to serve this with tons of crusty bread for dipping. Recipe serves about 5.

Ingredients:
Extra virgin olive oil
2 lg. eggplants, unpeeled, chopped fine
1 lg. red pepper, chopped fine
1 med. green pepper, chopped fine
2 red onions, chopped fine
3 tbsp. garlic, minced or pressed
2 tbsp. capers, chopped
2 tbsp. capers, left whole
6 anchovy fillets, chopped fine
3/4 C. brown sugar
1/2 C. red wine vinegar
3/4 C. peeled, pureed tomatoes (homemade is best)
1/3 C. balsamic vinegar
1/3 C. olive oil
1 tsp. salt
1 tbsp. honey
1 C. pitted green olives
3/4 C. fresh basil, chopped
2 tbsp. fresh oregano, chopped (or 2 tsp. dried)
salt and freshly ground black pepper, to taste

Instructions: 1. Cover the bottom of a large skillet with olive oil. In several small batches, cook the eggplant in oil until browned on all sides.

2. Place eggplant in a large, non-reactive mixing bowl.

3. In the same pan, saute the peppers in oil until tender. Remove them to the eggplant bowl.

4. In the same pan again, saute the onions and garlic in oil until soft. Add the brown sugar, red wine vinegar, and anchovies. Simmer 2 minutes.

5. Add the pureed tomatoes, balsamic vinegar, olive oil, salt, honey, and green olives. Simmer together about 5 minutes, til thick and brown.

6. Pour onion/sauce mixture over eggplant and peppers. Stir well to combine. Add herbs, capers, and salt and pepper to taste.

7. Serve immediately hot or let cool and serve at room temperature.