Caponata

Ingredients

1 batch of Roasted Eggplant (prepared in advance)

3 tablespoons golden raisins

3 tablespoons sherry vinegar

2 tablespoons capers (drained)

2 tablespoons extra-virgin olive oil

½ medium yellow onion, finely chopped

1 celery stalk, finely diced

1 red bell pepper, stemmed, seeded, and diced

½ teaspoon sea salt

1 tablespoon tomato paste

3 garlic cloves, finely grated

1 pound fresh tomatoes (about 4 medium), cored and diced

½ teaspoon cane sugar

¼ cup fresh parsley, finely chopped

Freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Mexican Tuna Salad

Calabacita Y Elote Con Carne De Puerco

Chicken Pesto Roll Ups

Crostini or toasted baguette slices, for serving

Instructions

Roast the Eggplant:

Begin by roasting the eggplant using your preferred recipe or this Roasted Eggplant method. Set aside once cooked.

Soften the Raisins and Capers:

In a small bowl, combine the golden raisins, sherry vinegar, and capers. Let them soak while you prepare the rest of the caponata—this will plump the raisins and intensify their flavor.

Sauté the Aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced celery. Cook for about 8 minutes, or until they become soft and translucent.

Add the Bell Pepper:

Stir in the diced red bell pepper and sea salt. Continue cooking for another 8 minutes, or until the pepper is tender.

Simmer the Tomato Base:

Add the tomato paste, grated garlic, chopped tomatoes, and cane sugar to the skillet. Stir frequently and let the mixture cook down for about 8 minutes, until it thickens into a rich, saucy consistency.

Combine All Ingredients:

Stir in the roasted eggplant, soaked raisins and capers with their liquid, and a few grinds of black pepper. Cook for another 5 minutes, allowing all the flavors to meld.

Finish and Cool:

Remove from heat and mix in the chopped parsley. Taste and adjust seasoning if needed. Let the caponata cool to room temperature—this dish is best enjoyed after the flavors have had time to develop.

Serve:

For best results, refrigerate for a few hours or enjoy on days 2 or 3. Garnish with fresh basil leaves before serving. Serve with crostini or toasted bread slices for a delicious appetizer or light meal.