Monday, September 27, 2010
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.