Caponata

My friend loves this fun appetizer. She makes it for the main dish she loves it so much. It is

Sicilian. It is a great way to use Eggplant and Zucchini and Tomatoes fresh from the garden. (Okay I

don’t know anyone who grows Eggplant, but you can buy those.) Before this I had only ever used

eggplant as a garnish, I turned it into a whale for a relish tray. That was fun!

Caponata

1 large or 2 small Eggplants (about 1 ¾ pounds) cut into 1-inch cubes.

½ teaspoon Salt

¼ cup Olive Oil, divided

1 medium Onion, red or yellow or white, chopped.

1 Red Bell Pepper, chopped.

1 medium Zucchini, chopped.

2 cups diced fresh Tomatoes, peeled and diced into 1-inch cubes.

1 Tablespoon minced Garlic

¼ Cup pitted Green Olives, roughly chopped (my daughter-in-law’s favorite part, so I would add

more)

3 Tablespoons Red Wine Vinegar

2 Tablespoons Capers plus 1 Tablespoon of the juice.

1 Tablespoons Sugar or Honey, to taste

2 teaspoons Italian Seasoning

1/2 teaspoon red pepper flakes or ¼ teaspoon Cayenne Pepper

1 Bay Leaf

2 Baguettes, sliced into 1-inch rounds.

Olive oil to brush bread with

Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large bowl, place the cubed eggplant.

Add 2 Tablespoons of the oil and the salt. Toss to coat the eggplant with the oil. Pour out onto the prepared baking sheet.

Roast the eggplant in the oven for 30 minutes, stirring every 10 minutes. Should be golden brown.

In a large saucepan add the remaining 2 tablespoons of olive oil. Over medium heat, add the

onion, and bell pepper. Cook until the onions are tender, about 10 minutes.

Add the zucchini, garlic and tomatoes, heat for another 10 minutes.

Add the roasted eggplant, olives, capers, vinegar, sugar, and seasonings. Cook for another 2 to 3 minutes. Taste to adjust seasoning. Transfer to a serving bowl and allow to rest at room temperature for an hour, or longer, in the refrigerator.

When ready to serve, brush the bread with olive oil and broil in the oven just until toasted.

About 3 minutes watch closely. Top each slice with warmed up or room temperature Caponata.

(Remove the bay leaf just before serving.)

Gluten Free and Dairy Free and Vegetarian as written, just serve with Gluten Free or Dairy

Free baguette.

Jan Dairy Keen