Caponata is a simple and delicious blend that you'll find many uses for, on pasta, sandwiches, grilled foods and bruschetta!
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. You’ll love the mahi-mahi with a caponata topping.
served over lightly oiled spaghetti –
or as a topping for bruschetta or simply served as a dip.
But any way you make it or any way you serve it, the one thing you can be sure of, is how much you’ll enjoy those flavors!
Try these recipes with my caponata:
Caponata
Ingredients
- 1 medium eggplant peeled and sliced then grilled, small dice
- 1 small zucchini sliced long way then grilled , small dice
- ½ cup assorted pitted olives small dice
- 1 medium tomato small dice
- 1 tablespoon basil chopped
- ¼ cup vinegar
- 1 tbsp sugar
- â…› tsp crushed red pepper flakes
- ½ tsp sea salt
- 1 tablespoon extra virgin olive oil
Instructions
- 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.
Nutrition
More recipes from my site
How to Make Shrimp Scampi Ravioli – Date Night Dinners- How to Make Pesto Three Ways and Add Deliciousness to Your Recipes!
- Pasta alla Caponata – a light and delicious meatless pasta dish
- Chicken and Shrimp Toscano
- How to Make Pan Seared Scallops with a Summer Corn Medley – Around the Kitchen Table
- Miso Glazed Cod with Veggie Stir-fried Somen Noodles
Anne Alesauskas says
Hi 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
hi 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
I’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
you’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
I 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
You’re welcome Robyn and I hope you enjoy it as much as we do!