Caponata

FOR GRILLED DISHES 

This Sicilian vegetable relish can enhance simply grilled versions of any of its key ingredients—eggplant, plum tomatoes, and bell peppers. It’s great, too, accompanying grilled portobello mushroom caps or zucchini planks.

Caponata is a traditional Italian dish that encapsulates the vibrant flavors of the Mediterranean. Hailing from the island of Sicily, caponata showcases a delightful medley of ingredients that celebrate the region’s abundant produce. This savory relish-like dish is a perfect embodiment of the balance between sweet, sour, and salty flavors that characterizes much of Sicilian cuisine.

The key ingredients of caponata often include eggplant, bell peppers, tomatoes, and a variety of other seasonings. These ingredients are diced and sautéed to create a mixture that’s both hearty and succulent. What sets caponata apart is its harmonious blend of textures and tastes. The eggplant’s creamy richness, the crispness of bell peppers, and the acidity of tomatoes combine to create a symphony of flavors that dance across the palate.

Caponata’s versatility is another aspect that makes it beloved among food enthusiasts. It can be served hot, cold, or at room temperature, making it suitable for a range of occasions. As a side dish, it complements grilled or roasted meats beautifully, offering a burst of tangy, sweet, and savory goodness. Caponata can also shine as a topping for crusty bread or a flavorful dip for a variety of appetizers.

With its roots deeply embedded in Mediterranean culinary heritage, caponata is not only a dish but a representation of the region’s rich history and cultural diversity. Its flavorful complexity mirrors the tapestry of Sicilian life, where ingredients are celebrated for their natural essence and combined to create a truly memorable culinary experience. Whether enjoyed as part of a casual picnic or a festive gathering, caponata captures the essence of the Mediterranean sun, sea, and soil in every delightful bite.

MAKES: ABOUT 2 CUPS

INGREDIENTS:

• ⅓ cup olive oil
• 2 garlic cloves, minced
• 1 medium eggplant, cut in neat dice
• 1 medium red bell pepper, seeded and cut in neat dice
• 2 medium red-ripe plum tomatoes, cut in neat dice
• 1 teaspoon kosher salt or coarse sea salt, or more to taste
• 2 tablespoons capers, chopped if large
• 2 peperoncini peppers, chopped
• 1 to 2 tablespoons red wine vinegar
• 1 teaspoon granulated sugar

INSTRUCTIONS:

1. Warm the oil over medium heat in a large skillet. Add the minced garlic and cook for about 1 minute, allowing its aroma to infuse the oil.
2. Stir in the diced eggplant, red bell pepper, and tomatoes, ensuring they are evenly coated with the garlic-infused oil. Add 1 teaspoon of kosher salt or coarse sea salt to enhance the flavors of the vegetables. Sauté the mixture for approximately 10 minutes, or until the vegetables have softened and released their juices.
3. Incorporate the chopped capers and peperoncini peppers, adding a tangy and slightly spicy element to the caponata. Stir in 1 tablespoon of red wine vinegar and 1 teaspoon of granulated sugar to balance the flavors and add a subtle hint of sweetness.
4. Cook the mixture for an additional minute, allowing the ingredients to meld together. Taste the caponata and adjust the seasoning if necessary, adding more salt or vinegar according to your taste preferences.
5. The caponata can be enjoyed in various ways: Serve it immediately as a warm side dish, or allow it to cool down and refrigerate it in a covered container for up to 3 days. It’s versatile in temperature, so you can also serve it chilled or at room temperature. The caponata can be used as a topping or accompaniment to grilled or roasted vegetables, adding a burst of flavor and complexity to your dishes.

VARIATION:

• If you’re looking to add a smoky touch to the caponata, consider grilling the key ingredients before dicing them. Slice the eggplant and halve the tomatoes, then grill them alongside a whole oiled pepper over medium heat until tender. After grilling, dice the ingredients and follow the recipe as instructed, sautéing the mixture for a shorter time, around 3 minutes, to meld the flavors.