Week 52:

Name: Caponata
Ingredients: 1 ½ lbs. eggplant – cut into 1” dice; 1 ½ tablespoons coarse salt; 2 tablespoons olive oil; 1 each red, yellow and orange bell pepper (about 1 lb. total) cut into 1/2” dice; 1 medium onion, cut into 1/2” dice; 1 6.5 oz. jar stuffed green olives, drained and coarsely chopped; 2/3 cup finely chopped celery; 3 tablespoons capers, drained and coarsely chopped; 3 tablespoons golden raisins; ¼ cup tomato paste; ¼ cup water; 1 teaspoon salt; ¼ teaspoons black pepper; ¼ teaspoon red pepper flakes; ¼ cup freshly chopped parsley; ¼ cup red wine vinegar; 1 tablespoon sugar

RECIPES OF THE WEEK FROM OUR CULINARY INSTRUCTOR KAY BENAROCH!

This week culinary instructor Kay Benaroch is sharing a recipe for Caponata that’s adapted from 365 Easy Italian Recipes by Rick Marzullo O’Connell. This classic Sicilian appetizer (or side dish) is a great way to sneak in more veggies would be perfect with a nice chunk of crusty bread!

Caponata

Adapted from 365 Easy Italian Recipes – Rick Marzullo O’Connell

Ingredients

1 ½ lbs. eggplant – cut into 1” dice
1 ½ tablespoons coarse salt
2 tablespoons olive oil
1 each red, yellow and orange bell pepper (about 1 lb. total) cut into 1/2” dice
1 medium onion, cut into 1/2” dice
1 6.5 oz. jar stuffed green olives, drained and coarsely chopped
2/3 cup finely chopped celery
3 tablespoons capers, drained and coarsely chopped
3 tablespoons golden raisins
¼ cup tomato paste
¼ cup water
1 teaspoon salt
¼ teaspoons black pepper
¼ teaspoon red pepper flakes
¼ cup freshly chopped parsley
¼ cup red wine vinegar
1 tablespoon sugar

Instructions

Sprinkle cut eggplant lightly with coarse salt and place in a colander. Weight down by placing a plate over the eggplant and a heavy can on top of the plate. Set colander over a bowl and let drain for 1 hour. Remove eggplant and pat dry with paper towels.
Heat oil in a large non-reactive frying pan or dutch oven over medium heat. Add peppers, onions and celery and cook for 3-5 minutes or until softened.
Add the eggplant and cook 5-6 minute or until softened.
Stir in olives, tomato paste, raisins, capers and water. Be careful to stir until tomato paste is thoroughly diluted and mixed with vegetables.
Simmer uncovered 10 minutes to combine flavors. Remove from heat and season with salt, pepper, red pepper flakes.
Move mixture to a food processor fitted with a steel blade. Process briefly to create chunky mixture (don’t over process!). Stir in parsley, vinegar and sugar.
Taste and correct seasonings if desired (i.e. more salt, pepper or sugar). Serve at room temperature along with crackers or baguette slices.

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