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The Cartoon Kitchen: Caponata
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on caponata. —Ed Levine
The Cartoon Kitchen: Caponata
About This Recipe
Ingredients
- 2 medium eggplants
- 2 thinly sliced onions
- Plenty of olive oil
- 2 chopped tomatoes
- 1/2 cup green olives, pitted
- 3 tablespoons capers
- 1 tablespoon sugar
- 3 tablespoons vinegar
- Salt to taste
Procedures
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1
Bake the eggplants in a 450°F oven for 40 minutes. Poke with a fork and drain for at least 15 minutes. Scoop out the flesh.
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2
Sauté the onions in olive oil. When the onions are sweet and tender, add the chopped tomatoes, the olives, and the capers. Simmer for twenty minutes.
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3
Combine the tomato mixture with the eggplant. Add sugar, vinegar, and salt. Stir in more olive oil as desired.
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