The Killer Sicilian Caponata of All Time

Yup. I said it, and I heard it. It’s the best caponata you’ve ever tried, and I don’t wanna hear that your old Grannie from Sicily …. yada, yada.

This is to die for. It’s everything vegetable lovers love about vegetables well prepared. It’s everything that people who think they don’t like vegetables will learn to love about good, fresh vegetables well prepared. This is a dream dish for vegans - serve with some brown rice and lentil pilaf, and it’s outta this world.

This is a Mother’s love on a plate. Savory, with a hint of sweet and sour pickle goodness. A bit of smokey heat from Spanish Pimenton paprika. Meat eaters can love this with pork or poultry.

The only thing that you must have in this very flexible dish is eggplant. Ignore the members of your family who think they don’t like eggplant. My husband will tell you he doesn’t like eggplant. He makes faces when he sees me buy it. He loves this dish! I just don’t mention that there’s eggplant in it.

Even better, once you get the technique of this down, then it’s infinitely variable. You can clean out the veggie bin and still serve this for company, and they’ll think you’re a genius. Caponata is good the same day, better the next day, and incredible for the rest of the week - on a sandwich with some great rosemary ham, especially. In fact, Caponata is great served chilled or at room temperature and makes a great make-ahead or potluck dish.

As you look at the ingredients, you’ll probably stop and scratch your head at the celery root. I’m serious. Try it. The celery root makes this Caponata version even more fresh and amazing tasting - along with the Smoked Spanish paprika. See my previous posts about celery root, and I dare you to tell me that it didn’t belong in this dish.

Ingredients

One medium to large Italian eggplant - cut into 1 inch chunks. You can trim all or part of the skin away. It’s your choice. I like the skin. You may like to try the sweeter Japanese eggplant!

One medium to large zucchini squash- cut into half-inch, bite-sized cubes

6 red, yellow, orange sweet mini peppers (the kind you get in the bags at Costco) - cut away the stem end, slice in half, remove the seeds. Cut into bite-sized pieces.

1 large rib of celery - diced

1 small celery root - cut away the unattractive exterior, and dice the creamy white inside into 1 inch chunks.

1/2 of a small yellow onion -  peeled and diced

4 BIG cloves of garlic - minced

1/2 cup pine nuts - lightly toasted in a non-stick pan

1/2 cup dark raisins

1/3 cup caper berries ( or about half of one of those little skinny bottles of capers)

1/3 cup, more or less - minced fresh rosemary, oregano, parsley, thyme. Don’t mess with dried herbs here, this isn’t the place for that. Use dried herbs in soup that’s going to simmer for hours. This is all about fresh taste.

One small can of whole tomatoes in juice - roughly chop the tomatoes. I get fussy here. I really like the imported Italian tomatoes. They’re sweeter and have incredible flavor.

1/2 small can of tomato paste ( or 3-4 tablespoons from the tube)

1 teaspoon red pepper flakes (or more if you like spicy!)

1 tablespoon Smoked Spanish Paprika

3 tablespoons brown sugar

4 tablespoons vinegar - you can get fancy. I used a Moscato vinegar. Spanish Sherry vinigar would be nice, as would a white Balsamic.

sea salt and ground pepper to taste

Extra Virgin Olive Oil - to lightly coat the eggplant to roast, and more (about 5 tablespoons) to saute the caponata. Don’t use expensive olive oil that is better used in salads. That would be a waste.

Technique -You’ll want to use a large sauteuse pan for this, and you’ll need to roast the eggplant in the oven, so round up a small baking dish for that. I prepare the vegetables in stages to fully develop their individual character, and layer flavors.

Preheat the oven to 325 degrees, to roast the eggplant. Prep all the vegetables. Put your lightly oiled, lightly salted eggplant into a baking dish, and pop it into a 325 degree oven for about 15 minutes. Check it about halfway through, for doneness. When the eggplant is beginning to brown, and can be pierced with a fork, it’s ready. Remove it and set aside.

While the eggplant is roasting, heat the pan over medium high, add the olive oil and begin to saute the chunks of celery root as you would potatoes. When it begins to brown, add the onions, celery, peppers, raisins (sauteing the raisins heightens their flavor) and zucchini. Saute for about 5 minutes or until the vegetables are beginning to get nice and tender.

Add the minced garlic, the herbs, smoked Spanish paprika, salt and pepper. Continue to saute lightly. Stir frequently for another few minutes.

Now add the roasted eggplant, the capers, pine nuts and tomatoes. Stir. Add the tomato paste. Stir again to combine. Add the brown sugar and vinigar, and stir to combine.

Cover and let the caponata simmer over very low heat for about 10 minutes. Check to make sure it’s not over-cooking or burning. You can add a bit of water to thin.

Serve now, tomorrow or the next day - warm, cold or room temperature.

If you can’t find decent smoked Spanish paprika where you live or shop, I recommend The Spanish Table.

-maven