CW Florida Quarantine Cookbook

Suzanna Blaskovic | Miami Italian Caponata

Prep Time: 30 Min. | Cook Time: 5-10 Min. | Makes 8-10 servings

Ingredients

1/4 cup olive oil 1 eggplant cut into 1/2 inch cubes 1 onion chopped 1 celery rib, finely chopped 1 red bell pepper cored, seeded, cut into 1/2 inch pieces 1/3 cup Kalamata olives, pitted and chopped coarsely

14 1/2 ounce diced tomatoes canned 1/2 teaspoon oregano dried 1/4 cup red wine vinegar 4 teaspoons sugar 1 tablespoon capers drained 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper basil leaves for garnish

Preparation

Heat the oil in a large heavy skillet over medium heat. Add the eggplant and sauté for 2 minutes. Add the onions and sauté for about 3 minutes. Add the red pepper and celery and sauté for about 5 minutes. Add the diced tomatoes and their juice, and oregano. Simmer over medium-low heat for about 20 minutes. The mixture should thicken. Stir in the vinegar, sugar, olives, capers, and the salt and pepper. Season with more salt and pepper to taste. Flavor tastes best when left covered in a bowl at room temperature for at least 8 hours. Serve at room temperature, garnished with fresh basil leaves. Spoon over sliced toasted bread.

Suzanna’s Tip: I don’t like the caponata recipes I find on the web. I make my own variation with kalamata olives, instead of Spanish, and I omit the raisins.