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
- cup ½ of assorted pitted olives small dice
- 1 medium tomato small dice
- 1 tablespoon chopped basil
- cup ¼ vinegar
- 1 tbsp sugar
- tsp ⅛ crushed red pepper flakes
- tsp ½ 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.
More recipes from my site
Pasta alla Caponata – a light and delicious meatless pasta dish- Caponata, International Picnic Day, & DipStock!
- How to make Grilled Mahi-Mahi with Caponata – A Restaurant Style Dish
- Sicilian Style Seafood with Pasta and Eggplant
- Summertime, It Doesn’t Get Any Better Than This, But Let’s Try. Here’s Another Give Away!
- Let the Zucchini Blossom Special – Shine its Ever Lovin’ Light on You
Anne Alesauskas says
June 23, 2014 at 1:19 pmHi Chef Dennis! I have been missing in action for the better part of 9 months and lost 50 pounds so I had to stay away from all food blogs-including my own. But now I am slowly getting back to being able to look at delicious food again and figuring out a way to adapt it to my new eating lifestyle. This looks fabulous and the veggies are up my alley! Anne of anniebakes
Chef Dennis Littley says
June 23, 2014 at 3:07 pmhi Anne
its so nice to hear from you and congratulations on your weight loss!! I could use to lose 50 lbs myself. This was a very simple and delicious recipe and I hope you enjoy it!
Cheers
Dennis
Jennifer Essad says
June 22, 2014 at 11:20 pmI’m anxious to make this, we love Italian Subs and muffaletta sandwiches, I love to try this mixed into cream cheese for serving w/crackers – thanks for sharing
Chef Dennis Littley says
June 23, 2014 at 7:47 amyou’re welcome Jennifer, and this will be pretty close to a Muffaletta, and I think you’ll find the flavors even better!
Robyn @ simply fresh dinners says
June 22, 2014 at 4:21 pmI will admit to never having made this before but your directions are so simple, I will do it! I love the versatility! Thanks for sharing this fabulous recipe, Chef Dennis!
Chef Dennis Littley says
June 22, 2014 at 9:49 pmYou’re welcome Robyn and I hope you enjoy it as much as we do!