Mediterranean > Italian > Vegetarian Italian > Caponata

Caponata with Artichokes and Pine Nuts Recipe

Ingredients with Measurements:
- 1 large eggplant, diced
- 1/2 cup olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup green olives, chopped
- 1/2 cup capers, drained
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup pine nuts, toasted
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Wooden spoon
- Baking sheet
- Paper towels

Step-by-step instructions:

1. Preheat the oven to 375°F.
2. Spread the diced eggplant on a baking sheet, drizzle with 1/4 cup of olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until tender and lightly browned.
3. In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the diced tomatoes, green olives, capers, red wine vinegar, and sugar to the skillet. Stir well and bring to a simmer.
5. Reduce the heat to low and add the roasted eggplant, artichoke hearts, and pine nuts to the skillet. Stir well to combine and simmer for 10-15 minutes until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot or cold, garnished with additional pine nuts and chopped fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 22g
Protein: 5g
Sodium: 720mg
Sugar: 16g
Fiber: 6g

Substitutions for ingredients:
- You can use zucchini instead of eggplant.
- You can use white wine vinegar instead of red wine vinegar.
- You can use honey instead of sugar.

Variations:
- Add diced bell peppers or celery to the caponata.
- Use almonds or walnuts instead of pine nuts.
- Add raisins or currants for a touch of sweetness.

Tips and tricks:
- To make the caponata less acidic, add a pinch of baking soda to the skillet when you add the tomatoes.
- To make the caponata more savory, add a splash of Worcestershire sauce or soy sauce.
- To make the caponata more spicy, add a pinch of red pepper flakes or a diced jalapeño pepper.

Storage instructions:
- Store the caponata in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
- Reheat the caponata in a skillet over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the caponata in a large bowl or on a platter, garnished with fresh parsley and additional pine nuts.

Garnishes:
- Fresh parsley
- Additional pine nuts

Pairings:
- Serve the caponata with crusty bread or crackers.
- Pair the caponata with a glass of red wine, such as Chianti or Pinot Noir.

Suggested side dishes:
- Grilled chicken or fish
- Roasted potatoes or sweet potatoes
- Steamed green beans or broccoli

Troubleshooting advice:
- If the caponata is too watery, simmer it uncovered for a few more minutes to evaporate some of the liquid.
- If the caponata is too thick, add a splash of water or vegetable broth to thin it out.

Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the ingredients.
- Store the caponata in the refrigerator at 40°F or below to prevent bacterial growth.

Food history:
- Caponata is a traditional Sicilian dish that dates back to the 18th century. It was originally made with eggplant, tomatoes, and vinegar, but over time, other ingredients such as olives, capers, and pine nuts were added.

Flavor profiles:
- The caponata is tangy, sweet, and savory, with a slightly crunchy texture from the pine nuts and artichokes.

Serving suggestions:
- Serve the caponata as an appetizer or side dish, or as a main course with a salad or pasta.

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Region: Italian

Taste: Tangy, Sweet, Savory, Sour, Nutty