YIELD Makes about 5-1/4 cups
Sometimes the greenest recipes are those that you can use over-and-over again without cooking from scratch. Especially if you can use fresh, local and vegetarian ingredients. Whether it's risotto becoming risotto cakes or leftover turkey tacos - using up leftovers saves money and it often saves energy too.
Caponata is one of those dishes that seems designed to be a leftover - not because it's not tasty - but because it seems to get better over the course of a week, and because it is delightful hot, cold or at room temperature. We make this eggplant and tomato dish (somewhere between a stew and a relish), and keep it in the fridge. One day we might eat it in a panini with mozzarella, the next day with a baked potato, and the next day mixed in with spaghetti. I'm not sure how authentic any of these serving suggestions are, but really, almost anything goes.
|Two medium||eggplants - diced|
|One medium||onion - dice|
|Three or four||sticks of celery - chopped|
|One can||of tomatoes, or a good bowlful of fresh tomatoes from the garden - also diced|
|A tablespoon||of capers|
|Two tablespoons||of black olives - coursely chopped|
|Three or four||garlic cloves - chopped|
|Olive oil - lots of it!|
|Three tablespoons||of red wine vinegar|
|A cupful||of basil leaves - torn up|
|A handful||of pine nuts|
- Preparation is simple - you just saute the eggplant, celery and onion over medium heat with the olive oil until soft and just browning a little here and there - adding more if the pan gets dry.
- After about 8 minutes, add the garlic, capers and olives and saute for a just a minute longer.
- Now add the tomatoes, red wine vinegar and basil leaves and allow to cook for half an hour with the lid on. It should reach a thick, yet still somewhat liquid consistency.
- Season to taste. Now toast some pine nuts in a pan, and scatter over the caponata. you can either serve the dish hot, or allow it to cool to room temperature.
- I like to leave mine overnight and then eat cold with bread, or in a warm sandwich with cheese. But do what you will...
You Might Also Like
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.