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Caponata

Caponata

(recipe courtesy of Giada De Laurentiis, originally published in Laird Hamilton’s Force of Nature)

The caponata recipe originated aboard a boat in Santorini, Greece. This is a Greek interpretation of a classic Italian dish. Traditionally, caponata is a Sicilian relish made with eggplant, zucchini, and tomatoes, but they add potatoes. This version is loaded with vegetables, similar to a ratatouille.

Ingredients:

1 can (14.5 ounces) diced tomatoes, with their juice

1 large Japanese eggplant, cut into 1” rounds

2 zucchinis, cut into 1” rounds

2 tomatoes, cut into wedges

1 red onion, peeled and cut into 1” wedges

1 potato, peeled and cut into 1” wedges

3 cloves garlic, minced

¼ cup extra virgin olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground pepper

1 teaspoon dried oregano

4-6 slices of sourdough bread (option, for main dish)

 

Instructions:

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 ½ quart baking dish and spread to cover the bottom.  In a large bowl, combine the eggplant, squash, zucchini, fresh tomatoes, onion, potato, garlic, oil, salt, pepper and oregano.  Toss to coat.

Layer the vegetables on top of the canned tomatoes.  Cover the baking dish with foil and bake for 20 minutes.  Remove the foil and bake for another 30 to 40 minutes or until the edges of the vegetables are golden.

Giada’s additional thoughts on this recipe:

This can be served as a side dish or spoon over toasted sourdough bread for a main dish.  This is also great served over fish.

This recipe is cooked at a high temperature.  If you let vegetables sit in the oven for a long time at low temperatures, they get soggy.

Make sure you remove the foil after 20 minutes so the edges become golden brown.

The potatoes add heartiness and creaminess.  You don’t have to cut carbs out of your life completely.  The more you do that, the more you’re going to crave them.

I use Japanese eggplant so I don’t have to worry salting it and letting it sit.  Also, it has a softer texture.

One thing I love about this recipe is that I can make it the night before.  It just gets better and better as it sits.

Enjoy!

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