Unfortunately, all of our tasting boards can’t stick around forever, and our delectable 3 V Board will soon be making its departure to the Cork & Rind graveyard. Lucky for you, we’ll give you the run down on how to make your own tasty caponata, so you can savor the taste of Italy even after our tasting board retires out of ration.
For the uninitiated, caponata is a Sicilian eggplant dish seasoned with sweetened vinegar and paired with capers in a sweet and sour sauce. There’s a bit debate over where the dish originated exactly. Some historians say it evolved from a dish served in sailors’ taverns. Others theorize it descended from a similar dish popular with Sicilian aristocrats. However, that doesn’t really matter. What’s important is that you’re hungry and have a surplus of eggplant, so let’s get into it!
What you’ll need
· 3 purple eggplants, cubed
· 2 Chinese eggplants, cubed
· Olive Oil
· 1 onions, small dice
· 3 cloves garlic, minced
· 1 tsp crushed red pepper.
· 3 zucchini, large dice
· 2 cans diced tomatoes
· ¼ vinegar
· 2 tbsp sugar
· 1 cup pine nuts, toasted
· 1 cup raisins
· ¼ cup capers
· 1/3 cup olives, rough chopped
- Preheat oven to 400. Toss eggplant with oil and salt. Roast for 20-25 minutes.
- In large pot, sauté onion. Add garlic and crushed red pepper. Cook until soft and onions are cooked through.
- Add zucchini. Cook until soft. Add tomatoes, vinegar and sugar. Cook until much of the liquid has evaporated.
- Stir in eggplant, pine nuts, raisins, capers and olives.
- Cook until heated through and thick.
- Remove from heat. Fold in herbs.
And if you’re looking for the perfect wine pairing, go no further than Badia di Morrona Felciaio IGT. This crisp white’s elegant aroma, notes of citrus and great intensity make it the perfect caponata companion.