Caponata
Ingredients
1 cup each:
- Diced green zucchini
- Diced yellow zucchini
- Diced eggplant
- Diced bell peppers
- Diced red onion
- 2 cups crushed tomatoes
- 1 cup sungold or cherry tomatoes
- 1 and a ½ cups of olive oil
- 1oz torn basil
Method:
-
Begin by dicing the eggplant, and lightly salting it. Set it aside in a bowl, and squeeze out the excess liquid before frying.
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Heat up one cup of olive oil in a high sided pot or pan to 300f(use a candy thermometer)
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Dice the rest of the vegetables. And begin by frying them individually until they are soft, and lightly browned. Set them aside on a paper towel to drain, and season with salt.
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In a separate pot heat up the tomato sauce, with a generous pinch of salt, and the remaining olive oil.
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Add the fried vegetables to the warm tomato sauce, and simmer for 5 minutes on medium heat.
-
Season to your liking, and add the torn basil and cherry tomatoes.
- Cool quickly, and serve with your choice of pasta, or bread.
Makes 8 servings.
