Monday, September 27, 2010

Almost Caponata

I am always so worried about naming a dish.
How can one know if it is really the authentic version? Does it need to be?

I know this caponata is not authentic, but it is the way I like it.
I try to do big batches as it freezes so well. It is a go-to dish for us on busy weekday nights, it can be hot or warm, on pasta. As you serve, add good olive oil, fresh herbs, parmesan plus toasted pine nuts and this is heaven.

This will most probably be the base for my take home vegetarian lasagnas at Edgar!


1 large eggplant, cubed
1 red pepper, cubed
1 yellow pepper, cubed
2 zucchini (I had 2 small yellow ones), cubed
3 pints baby tomatoes (the last of the yellow ones in the garden!), halved
1 1/2 pound small onions (I had pearl onions from the market and they smelled of earth, nothing better!!), halved
2 large branches of celery
6 cloves garlic, crushed
2 handfuls of capers
1/4 cup balsamic vinegar
1 Tbsp sugar
1 Tbsp crushed pepper flakes
1/2 cup oil
Pepper and Salt

Combine all ingredients and put in a warm oven (300) for 2 hours. Stir with a wooden spoon every half hour.


Breenuh said...

This happened to include lots of items we already had in the house, so I've thrown it together & it's in the oven right now. (The ingredient amounts differ a bit, depending on what we had.) It already smells amaaazing, & I can't wait to eat it!

Marysol said...

I think you are becoming my official tester!!!

I gave some today and they were having it for dinner, I hope they liked it!

Breenuh said...

I just finished eating - so good! I forgot about the parmesan & pine nuts, though! I'll have to remember to throw them on my leftovers tomorrow :.)

Thanks for the foodspiration, Marysol. Have a lovely week!

kaitlin said...

i love the idea of celery sticks as 'branches' :)

also, i don't know if every dish *has* to have a name. at least, don't fret it too much. people should come for the food, not for the marketing behind it.

i think i might make this on friday :)

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