Inger Smith, Head Chef | 1/7/18
Caponata is one of the most versatile dishes that I make. The original Sicilian Caponata was a simple relish but now this delicious eggplant recipe is often used as an appetizer served with pita crisps, a topping for pasta or fish, a dip for vegetables, or even on its own as a vegan main course.
In a large saute pan, cook the eggplant, zucchini and onion in olive oil until mixture is tender but not too soft. Add garlic and cook 3 minutes more. Set aside to cool.
In a food processor place the eggplant mixture,, peppers, and olives in the bowl fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Add remaining ingredients and mix thoroughly. Once combined, taste for seasoning. Add salt and pepper if needed.
This dish may be served with a garnish of toasted pine nuts if desired.