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