Caponata

Caponata is similar to ratatouille but originated in Sicily. I vividly remember the first time my mom made caponata and taking that first bite. It was so good! She told me I smiled when I tasted it. The flavors meld together as it simmers on the stove, and it becomes a delicious vegetable medley. I prefer to have it at room temperature, but you can also enjoy hot or cold. This is perfect for entertaining or taking for a picnic lunch.

½ cup olive oil

1 medium eggplant

1 yellow pepper

1 red pepper

1 12oz jar marinated artichoke hearts, drained (about 1 ¼ cup)

1 red onion, diced

3 garlic cloves, minced

2 14oz cans diced tomatoes

1 bay leaf

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

2 teaspoons honey or maple syrup

2 tablespoons capers

½ cup green olives, sliced

2 teaspoons salt 

freshly ground pepper 

¼ cup pine nuts

Chop the eggplant, peppers, and artichokes into 1-inch pieces. Add the olive oil to a large Dutch oven with the eggplant, peppers, artichokes, onion, garlic, tomatoes, and bay leaf. Cook on low heat for 20 minutes, stirring occasionally.

Add in the tomato paste, vinegar, honey, capers, and olives. Season with salt and pepper. Simmer 20 minutes. Let cool on the stove. 

Before you are ready to serve, lightly toast pine nuts in a sauté pan on low heat until golden brown, watch closely as they burn very easily. Garnish the caponata with the toasted pine nuts before serving.

Makes 4 large servings or 8-10 side servings.