Caponata (A Sweet and Sour Appetizer)
1/4 cup olive oil
1 celery stalk chopped small
1 medium eggplant cut into 1/4 to 1/2 inch pieces
Salt and fresh ground pepper
1 Red Bell pepper cut into 1/2 inch pieces
1 medium onion chopped
1 can (14 oz) Italian diced tomatoes
2-3 tablespoons raisins or currants
1/2 tsp oregano or Italian seasoning
1/4 cup red wine vinegar
1 1/2 tablespoons sugar or to taste
1 1/2 tablespoon capers, drained
2 cloves of garlic, peeled
1 loaf of Ciabatta bread
6 slices of drained fresh packed mozzarella cheese
Heat olive oil in a heavy skillet over moderate heat.
Saute celery and until tender.
season with salt and pepper.
Add red pepper and cook until tender.
Add eggplant and continue sauteing until tender, add onion and tomatoes with juices, raisins (or currants) and oregano.
Add more salt and pepper to taste.
Simmer until all flavors are blended and mixture thickens stirring often.
Add vinegar, sugar and capers.
Cut the bread pieces in half horizontally. Grill the bread, cut side down, on a grill pan, or toaster oven, medium high heat until golden brown.
Rub the the whole garlic cloves over the toasted side, add a slice of Mozzarella, spoon the caponata over cheese and cover with the other half bread slice.
The longer the mixture simmers, the better the flavors will blend. Should be simmered very slowly
and stirred occasionally. Recipe will keep in refrigerator for several weeks but will probably be used long before.
This recipe is great on toasted or grilled Ciabatta
or crusty Italian bread with a slice of fresh Mozzarella. Makes a great appetizer or
try it as a sandwich or side dish with any Italian
Makes a great sandwich.
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