One of the best things about summer are all the fresh local vegetables available in the markets, and finding delicious ways to use them is always high on my list. And one of my favorite summertime or for that matter anytime dish is a very simple Italian Classic, Caponata.
You can find as many different Caponata recipes as you can find Italian Grandmothers, and for this episode of Around the Kitchen Table I will be sharing one of my favorites. Caponata is very versatile and can be used as a delicious spread on an Italian meat and cheese Sandwich.
As an accompaniment to grilled fish or chicken-
served over lightly oiled spaghetti –
or as a topping for bruschetta or simple served as a dip.
But anyway you make it or anyway you serve it, the one thing you can be sure of, is how much you’ll enjoy those flavors!
- 1 medium eggplant peeled, grilled, small dice
- 1 small zucchini sliced long way, grilled , small dice
- ½ cup of assorted pitted olives, small dice
- 1 medium tomato, small dice
- 1 tablespoon chopped basil
- ¼ cup vinegar
- 1 tbsp sugar
- ⅛ tsp crushed red pepper flakes
- ½ tsp sea salt
- 1 tablespoon extra virgin olive oil
- Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
- Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
- Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.