A vegetarian recipe from the Mediterranean: Caponata

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Caponata recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: Mediterranean

Caponata is a lovely dish to serve for a lazy summer lunch. It is best prepared one or two days ahead to allow the flavours to meld.
2 eggplants (aubergines)
2 red peppers
1 yellow pepper
2 white onions
4 ripe tomatoes
100ml (3 oz) red wine vinegar
2 tablespoons sugar
1 teaspoon brown sugar
1 tablespoon capers (de-salted by running under cold water)
100ml (3 oz) olive oil
3 anchovy fillets
Chop all the vegetables into 1cm (.5 inch) dice. Peel the tomatoes and de-seed them before chopping.
Pour the olive oil into a large high-sided pan. When the oil is hot, melt the anchovy fillets for a few minutes until they disappear into the oil.
Add the peppers and fry them for five minutes. Add the eggplant and fry for another fifteen minutes stirring often to avoid burning.
Add the tomatoes and onions and cook for a further ten minutes.
Mix the sugars, de-salted capers and the vinegar and pour over the vegetables and cook for another 1 or 2 minutes.
© Sue Dyson and Roger McShane, 2004
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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