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slow cooking Italian, Sicily, mediterranean
Caponata

Photo by: Colin Erricson
Comments: 0
 

Recipe

This robust spread is a treat from Sicily. Serve it on crostini or with crackers, pita bread or crudites such as celery sticks. It keeps, covered, in the refrigerator for up to one week.

Yield: Makes about 4 cups (1 L) (¼ cup/50 mL per serving)

Ingredients

  • 2 tbsp (25 mL) balsamic vinegar
  • 1 tsp (5 mL) packed brown sugar
  • 3 tbsp (45 mL) olive oil
  • 1 medium eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano leaves
  • ½ tsp (2 mL) cracked black peppercorns
  • 1 can (14 oz/398 mL) diced tomatoes, including juice
  • ½ cup (125 mL) chopped pitted black olives
  • 1 tbsp (15 mL) drained capers
  • 2 tbsp (25 mL) toasted pine nuts
  • 2 tbsp (25 mL) chiffonade of basil leaves, optional (see Notes)

Directions

1. In a small bowl, combine vinegar and brown sugar. Stir until sugar dissolves. Set aside.

2. In a skillet, heat 2 tbsp (25 mL) of the oil over mediumhigh heat for 30 seconds. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch. Transfer to slow cooker stoneware.

3. In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Add tomatoes, with juice, and balsamic mixture and bring to a boil. Boil for 1 minute to reduce liquid. Transfer to stoneware and stir thoroughly.

4. Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender. Stir in olives and capers. Transfer to a serving bowl. Cover and refrigerate for 2 hours or overnight. Garnish with pine nuts and basil, if using.

Notes

To cut the basil into chiffonade, stack the leaves, 4 at a time, roll them into a cigar shape and slice as thinly as you can.

Works best in a small (maximum 3½ quart) slow cooker.

Make ahead:

You’ll achieve the best results if you make the caponata a day ahead and chill overnight in the refrigerator.


© 2007 Judith Finlayson

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

53kcal (3%)
16mg (2%)
3mg (5%)
4mcg RAE (0%)
127mg
11mg
1g
2g
2g
4g
0mg (0%)
107mg (4%)
1g (3%)
4g (6%)
0mg (2%)
 

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