Ingredients with Measurements:
- 1 large eggplant, diced into small cubes
- 1 large onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1/2 cup pitted green olives, chopped
- 1/4 cup capers, drained
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup tomato paste
- 1/2 cup water
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the diced eggplant and stir-fry for 5-7 minutes until lightly browned and tender.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the diced onion, celery, and red bell pepper. Stir-fry for 3-5 minutes until softened.
5. Add the chopped olives, capers, red wine vinegar, sugar, tomato paste, and water to the skillet. Stir to combine.
6. Add the cooked eggplant back to the skillet and stir to combine with the other ingredients.
7. Season with salt and pepper to taste.
8. Reduce the heat to low and simmer the caponata for 10-15 minutes until the vegetables are tender and the flavors have melded together.
9. Serve the Crocetta-Style Caponata warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying the eggplant and vegetables
- Low heat for simmering the caponata
Serving size:
- This recipe serves 4-6 people as a side dish or appetizer.
Nutritional information:
- Calories: 190 per serving
- Fat: 12g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 4g
- Sugar: 15g
Substitutions for ingredients:
- You can use zucchini or yellow squash instead of eggplant.
- You can use green bell pepper instead of red bell pepper.
- You can use white wine vinegar instead of red wine vinegar.
- You can use honey instead of sugar.
Variations:
- Add diced tomatoes or tomato sauce for a more saucy caponata.
- Add pine nuts or almonds for a crunchy texture.
- Add raisins or currants for a sweet and tangy flavor.
Tips and tricks:
- Be sure to dice the vegetables into small, uniform pieces for even cooking.
- Don't overcook the eggplant, as it can become mushy.
- Taste the caponata as you go and adjust the seasoning as needed.
Storage instructions:
- Store the leftover caponata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the caponata in a skillet over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the caponata in a shallow bowl or platter.
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Crocetta-Style Caponata pairs well with crusty bread, crackers, or crostini.
Suggested side dishes:
- Serve the caponata alongside grilled chicken, fish, or tofu.
- Serve with a simple green salad dressed with lemon vinaigrette.
Troubleshooting advice:
- If the caponata is too watery, simmer it uncovered for a few more minutes to thicken the sauce.
- If the caponata is too sweet, add more vinegar or lemon juice to balance the flavors.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store the caponata in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Caponata is a traditional Sicilian dish that dates back to the 1700s. It was originally made with fish, but over time, eggplant became the main ingredient.
Flavor profiles:
- Crocetta-Style Caponata is sweet, sour, and savory, with a slightly tangy and briny flavor from the olives and capers.
Serving suggestions:
- Serve the caponata as a side dish or appetizer at a dinner party or potluck.
- Pack the caponata in a container for a picnic or lunch on the go.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian