Caponata

Caponata is an Italian dish, quite similar to French Ratatouille; cubed or diced eggplant, onion, celery, garlic, bell pepper, tomatoes, etc. Caponata usually contains green olives, and since I like capers I add some, plus some toasted pine nuts, and if I have zucchini on hand, I dice it and add it as well.


The ingredients, except the olives, capers and pine nuts can be sauteed in olive oil until tender, or do as I do and place the ingredients in a shallow baking pan, toss with a little olive oil and roast in a 375º to 400º  preheated oven, stirring occasionally. I usually don't add the tomatoes until the other veggies are almost tender, then continue roasting until the ingredients are very tender and nearly all the liquid has evaporated. Cool and serve at room temperature.  (May be covered and refrigerated to serve later.)  It will keep for up to a week in the refrigerator.


It's very good served as a topping on bruschetta, crackers, tucked into an omelet, as a spread added to a grilled cheese or other favorite sandwich. It's also good as a topping on cheese pizza, either before the pizza goes into the oven or after, as well as a condiment to serve along with simply prepared chicken or fish.


If you've never made this, once you do, I'm sure you'll see how easy it is. And you can adjust the ingredients to suit your own taste. Occasionally I'll add tiny, quartered artichoke hearts, black olives instead of green, whatever sounds good will usually work.
I loosely follow this recipe, if there is a vegetable listed that you don't care for (or don't have on hand),  feel free to omit it.


 I don't like quite as much sugar in mine so I reduce it by at least half. I suggest starting with a smaller amount, then add more if you like it sweeter. 
If you make this version I hope you enjoy!
xo ~m.
Note:  The recipe for Amaretti Cookies is now up over on my recipe blog. Click here.
Linking to Foodie Friday @ Rattlebridge Farm. Please come see the lovely things that are going on there!