Easy Caponata

Authentic, classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe.

I had never heard of caponata until I plugged eggplant and zucchini into the Allrecipes search and this came up. My goodness, it's DELICIOUS. I followed the recipe exactly, except I didn't boil the celery ahead of time (wasn't sure what the point was since I was going to saute it again anyway???). Also, I couldn't find fresh basil that looked good so I used 1/2 tsp. dried, and while I was at it added 1/2 tsp. dried oregano and a few springs of fresh rosemary that I had to use up. The result was a savory, sweet, delicious vegetable dish that I ate as a main course. I will definitely make this again, hopefully with fresh basil so I can try it exactly as written.

I made a crockpot rattatouile from The Ktchn yesterday. After it sat overnight, I added some Kalamata olives with some brine and some capers with brine. Ran all of it, with about a tablespoon of yellow raisins, through the food processor again. Fantastic! Serving it on garlic toast.

I used to make caponata during the holidays, but haven't for the past 20 yrs. I found this recipe, thought I'd give it a try. It came out absolutely delicious - with that balance of sweet, salty, nutty that we all love! Here are the modifications I made: Soaked raisins in 1/4 C. marsala- Omitted zucchini completely. Used 1/2 ea. yellow and red peppers, salted and rinsed eggplant to rid it of any bitterness. After it was 1/2 way cooked I dumped in the soaked raisins with wine and 1 lg minced garlic clove. Let this cook alone for 10 min. before adding the rest of the cooked vegetables, etc. Only added 1/2 can of tomato puree and added 2-3 tbls tomato paste. 1-2 tbls apple vinegar, same amount of sugar. Allow this to simmer together 15 min. Added toasted pinolia nuts and lots of fresh basil. Splendid!

delicious! especially with sun ripened vegetables