Caponata is
a great topping for bruschetta. It is best served
lukewarm. It will keep for three to five days in the
refrigerator.
1½ pounds
eggplant (1 large), roasted, cooled, and chopped coarsely.
To roast:
1. Preheat the oven
to 450 degrees. Cut off the stem and cut the body lengthwise in half.
2. Cover a baking
sheet with foil, and brush the foil with extra virgin olive oil. Place the
eggplant on the foil, cut side down. Place in the oven and roast large, fat
eggplants for 20 to 25 minutes, depending on the size; small, narrow Japanese
eggplants should be roasted for 15 minutes. Remove from the oven when
skin has begun to shrivel, the edges and cut surface are browned, and the
eggplant has softened but not collapsed. Remove from the oven, and use a
spatula to detach from the foil if the eggplant is sticking. (If a thin surface
of browned eggplant stays behind, don’t worry.)
3. Place
the eggplant halves cut side down on a rack set over a baking sheet, or in a
colander. Allow to cool and drain for 15 to 30 minutes. (You can roast eggplant
several hours before needed.)
2 tablespoons olive
oil
1 medium onion, diced
4 stalks celery,
diced
3 large garlic
cloves, minced
2 red bell peppers,
diced
Salt to taste
1 14-ounce can
crushed tomatoes (in puree)
4 tablespoons capers,
rinsed and drained
3 tablespoons
coarsely chopped pitted Sicilian green olives
2 tablespoons sugar,
plus a pinch
3 tablespoons red or
white wine vinegar, or sherry vinegar (more to taste)
Freshly ground pepper
to taste
1.
Heat one tablespoon of the oil over medium heat in a large, heavy nonstick
skillet, then add the onion and celery. Stir until the onion softens, about
five minutes, and add the garlic. Cook together for a minute, until the garlic
begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Stir
until just tender, about eight minutes. Add another tablespoon of oil and the
eggplant, and stir together for another five minutes, until the vegetables are
tender. The eggplant will fall apart, which is fine. Season to taste.
2.
Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar.
Cook, stirring and scraping the bottom of the pan often, for five to 10
minutes, until the tomatoes have cooked down somewhat and smell fragrant.
3.
Add the capers, olives, remaining sugar and vinegar. Turn the heat to
medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables
are thoroughly tender and the mixture is quite thick, sweet and fragrant.
Season to taste with salt and pepper, and remove from the heat. Allow to cool
to room temperature. If possible, cover and chill overnight. Serve at room
temperature.
Remove the caponata
from the refrigerator one hour before serving. Turn the caponata upside down on
a dish, decorate with wedges of hard boiled eggs, slices of orange, and basil
leaves.
(I just put it in a shallow dish placed on another plate on which I put
the orange slices and egg wedges.)