Caponata is a Sicilian eggplant dish that consists of chopped fried eggplant and different greens seasoned with vinegar and capers. Everybody has their very own interpretation of this dish, and actually, I have already got a number of distinctive recipes for caponata on the weblog together with my conventional Caponata Siciliana, my model of Roasted Eggplant with Sun-Dried Tomatoes, and an Almafi Caponata that’s truly extra much like Panzanella than caponata.
Different variations of caponata might include olives, carrots and bell peppers, whereas different variations can include potatoes, pine nuts or raisins. Caponata is usually used as a facet dish for fish dishes or meat dishes though I wish to serve it as an appetizer, or gentle lunch dish.
It has been actually heat the previous couple of weeks and I’ve been making an attempt to grill as lots of my meals outdoor as doable. I had a yearning for caponata final week and determined that fairly than heating up the kitchen by utilizing the oven, that I’d grill my greens as a substitute. Grilling the caponata substances add a refined smoky taste to this dish that’s each distinctive and scrumptious.
I wish to make a big batch of caponata and after I first serve it as an appetizer or facet dish for dinner, we take pleasure in it for lunch with some crusty Italian bread the next day. For this model, I included some bell peppers and onions to my combination of eggplant and tomatoes, together with some briny Kalamata olives and capers. The trick to grilling the greens for this dish is to grill them individually. The onions and peppers will take longer than the tomatoes and eggplant.
Buon Appetito!
Deborah Mele
Components
- 3 Small Eggplants
- 1 Pound Ripe Plum Tomatoes, Halved
- 1 Purple Bell Pepper, Halved & Cored
- 1 Yellow Bell Pepper, Halved & Cored
- 1 Medium Candy Onion, Peeled
- 1 Massive Head of Garlic
- 1 Cup Further Virgin Olive Oil, Divided
- Salt & Pepper
- 3 Tablespoons Balsamic Vinegar
- 1/4 Cup Salted Capers, Rinsed & Chopped
- 1/3 Cup Kalamata Olives, Chopped
- 3 Tablespoons Finely Chopped Contemporary Basil
- 1/4 Cup Evenly Toasted Pine Nuts
Directions
- Preheat the grill to medium warmth.
- Lower the onions into 1 1/2-inch slices crosswise, after which use bamboo skewers to carry the slices collectively.
- Trim the eggplants and minimize into 1-inch slices.
- Wrap the top of garlic in foil and place on the grill, and cook dinner, turning usually, for about 20 minutes.
- Start the grill your peppers and onions over medium warmth, beginning with the peppers minimize facet down.
- Because the greens start the colour, flip over, brushing with olive oil as you go and conserving the grill lid closed, about quarter-hour.
- As soon as the peppers are charred on the pores and skin facet, take away to a plate and canopy with plastic wrap.
- Grill the eggplant till softened and brown on either side, about 10 to fifteen minutes.
- As soon as the greens have been grilled, permit to chill to room temperature.
- Lower the eggplant, tomatoes, and onions into 1-inch cube, and place in a big bowl.
- Take away a lot of the charred pores and skin from the peppers, and minimize into 1-inch cube.
- Squeeze the garlic right into a bowl, then whisk within the vinegar, capers, olives, and remaining 1/2 cup of olive oil.
- Season the French dressing with salt and pepper, then stir within the recent basil.
- Stir the French dressing into the greens, then prepare in a serving bowl or platter, and scatter the toasted pine nuts on high.
Diet Data:
Yield: 8
Serving Dimension: 1 cup
Quantity Per Serving:
Energy: 373Complete Fats: 32gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 26gLdl cholesterol: 0mgSodium: 107mgCarbohydrates: 23gFiber: 6gSugar: 11gProtein: 3g
