Caponata
Caponata is most commonly associated has a rich, almost creamy sauce known as agrodolce – and it actually has the characteristics of a relish. The Italian (Sicilian to be more precise) influence is immediately noticeable. Agrodolce is a tart-sweet Italian sauce with a sticky consistency. Its name is Italian for “sour”(agro) and sweet”(dolce). A classic agrodolce recipe contains reduced honey or sugar, vinegar, pine nuts, and a mixture of dried fruits and veggies, such as golden raisins, red onion, or currants. An agrodolce sauce turns into caponata by adding eggplant and some form of tomato (paste, sauce, or freshly chopped).
It’s traditionally served as an appetizer, either spread on crostini or in a bowl alongside toasted bread. I make this on Sunday to have all week long for snack attacks, lunch and dinner. To switch things up for dinner later in the week, I add pasta or a plant based saus’ge (I use the Gardein brand). If there is any left at the end of the week, I finish if off in its traditional form with crostini as a Friday happy hour appetizer.
Caponata
Equipment
- Dutch Cooker
Ingredients
- 1 Eggplant large peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
- 1 Red onion large cut into 1/2-inch dice
- 1 Pablano pepper cut into 1/2-inch dice
- 3 Celery ribs cut into 1/2-inch dice
- 2 Zucchini cut into 1/2-inch dice
- 1/2 cup Green Olives large sliced in half or jumbo quartered
- 6 Garlic cloves thinly sliced
- 1 Fennel bulb cut into 1/2-inch dice or use 1 teaspoon ground or whole fennel seeds
- Pinch Crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon Italian seasoning mix
- 1 15 oz can Roasted Tomatoes
- ¼ cup water
- 1 small can tomato paste
- 2 tablespoons agave
- 1/4 cup red wine vinegar
- 1/4 cup golden raisins chopped
- 1/4 cup capers rinsed
Instructions
- Preheat the oven to 400 degrees F. Chop vegetables into 1-inch cubes and place them in a large bowl.
- Cut the green olives in half and add to the chopped vegetables.
- If the golden raisins are large, chop them into smaller pieces. Same with the capers, if they are large, chop them into smaller pieces. Add both to the chopped vegetables and toss to mix.
- In a medium-sized bowl, combine 1/4 cup water, roasted diced tomatoes, all spices, tomato paste, agave, and vinegar. Pour over chopped vegetables and combine to coat all pieces.
- Transfer to a large baking dish and cover with foil. Bake until vegetables are fork-tender but not mushy, approximately for 40 minutes. Uncover for the last 5 minutes of baking.
- Serve immediately. You can also serve at room temperature. You can also make it ahead and reheat it at 350F for 15 minutes.
