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Spread: Caponata

Source of Recipe

K. Levin


Recipe Introduction

"This recipe is standard fare on my buffet table when entertaining. It is best made a day ahead, refrigerated, and then brought to room temperature before serving. The olives are not a typical caponata ingredient, but I think they are wonderful in this dish."

List of Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
1 medium eggplant, 3/4 to 1 pound, peeled and diced into 1/2-inch pieces (4 cups)
1 large sweet or yellow onion, chopped (1 1/2 cups)
4 cloves garlic, minced
3 tablespoons balsamic or red wine vinegar 1 can (14-ounce) Italian-style stewed or diced tomatoes, undrained
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 cup chopped fresh basil or flat leaf parsley
1/4 cup pitted calamata olives, chopped (optional)


Recipe

Heat 1/4 cup of the oil in a large deep skillet over medium heat until hot. Add eggplant; sauté five minutes or until lightly browned, stirring frequently. Transfer to a bowl; set aside.

Heat remaining 2 tablespoons oil in same skillet. Add onion and garlic; sauté eight minutes. Add tomatoes, vinegar, capers, pepper flakes and salt; reduce heat to medium and simmer two minutes. Add reserved eggplant; reduce heat, cover and simmer 20 minutes, stirring once. Cool to room temperature; stir in basil, and, if desired, olives.

Serve as an appetizer with slices of toasted French bread or as a bruscetta topping for grilled Italian bread. May be covered and refrigerated up to four days; let stand at room temperature 30 minutes before serving.

YIELD: About 4 Cups