Caponate

We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine with this Caponate recipe.

This recipe is also featured in Tuscany Tonight's Summer Harvest Quick Menu. Click here to view full menu.


Serves: 6 as a side dish
Ingredients:
1 lb. eggplant, peeled and cut into 1/2-inch cubes
Kosher salt
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
1 tsp. sugar
1/4 cup olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced shallots
2 cups peeled, seeded, diced Roma tomatoes
1 Tbsp. capers, rinsed and finely chopped
2 anchovies, rinsed and finely chopped
Fresh ground pepper
1/4 cup minced Italian parsley
Extra virgin olive oil

Directions:
Spread the eggplant in a colander and sprinkle generously with salt. Let sit 20 minutes. Pat dry with a paper towel and set aside.

Combine the vinegar, tomato paste and sugar in a small bowl. Set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the red and yellow peppers, and the shallots. Cook until soft, about 10 minutes. Transfer to a bowl using a slotted spoon.

Wipe out the skillet with a paper towel and return to the stove. Add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the eggplant and cook until lightly browned, about 10 minutes, stirring constantly.

Add the peppers, vinegar mixture, tomatoes, capers and anchovies. Bring to a boil, reduce the heat and let simmer until the vegetables are tender, about 15 minutes, stirring frequently.

Taste. Add a pinch of salt and pepper and mix well. Add the parsley and drizzle with the extra virgin olive oil.

Download PDF version of this Recipe