Caponata is one of those great base dishes that can be stretched over several meals. It holds up in the fridge well, so one week it can be served up as Caponata and Herb Polenta and show up the next as Caponata Pasta Bake. It also makes a great topping for bruschetta or a hoagie with provolone melted down over the top. Yum-o!
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 cloves garlic, chopped
- 1/2-3/4 teaspoon crushed red pepper flakes
- 1 red bell pepper, seeded and diced
- 1 cubanelle pepper (long, green Italian pepper), seeded and diced
- 1 large sweet onion, peeled and chopped
- 2 ribs celery, chopped
- 1/2 cup large green olives, pitted and chopped
- 1/2 cup black kalamata olives, pitted and chopped
- 1 jar capers (3 ounces) , drained
- 1/2 cup golden raisins (a couple of handfuls)
- 1 medium firm eggplant, diced
- 1 can diced tomatoes (32 ounces)
- 1 can crushed tomatoes (14 ounces)
- 1/4 cup flat leaf parsley, chopped (a handful)
Place cutting board near the stovetop. Pre-heat a deep pot over medium heat. Add EVOO, about two turns of the pan, garlic and crushed pepper. As you chop the vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are all in, increase heat a bit.
Stir in olives, capers and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, both diced and crushed, and stir well to combine. Cover pot and cook caponata 15-20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.