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Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. Hugh Fearnley-Whittingstall's version in River Cottage Veg calls for an ingredient I had never thought to include in my caponatas: chocolate. Reading through the recipe, I was surprised by the addition and thought it a uniquely River Cottage thing. A couple of Google searches later returned countless Sicilian recipes that included grated chocolate or cocoa powder for some bittersweet richness. Perhaps it wasn't so surprising after all.
Why I picked this recipe: Had to try this chocolate-laced version of my favorite summer spread.
What worked: The ingredient list may be long, but the balance of this caponata is on point.
What didn't: I thought the eggplant could have used a little more time frying. I ended up needing to add a bit of water to the final simmering stew in order to give it more time on the stovetop.
Suggested tweaks: You could play with the ingredients here if you'd like, but keep in mind that the final dish is supposed to have a bright sweet-and-sour flavor.
Reprinted with permission from River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. Available wherever books are sold.
Recipe Details
Caponata from 'River Cottage Veg'
Ingredients
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2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
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Sea salt and freshly ground black pepper
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2 tablespoons olive oil
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1 onion, finely chopped
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2 inner celery stalks, thinly sliced
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1 garlic clove, chopped
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6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
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2 tablespoons balsamic vinegar
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1 tablespoon brown sugar
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1 tablespoon finely grated dark chocolate (optional)
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1/3 cup (50g) golden raisins
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2 tablespoons capers, rinsed
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2 ounces (60g) pitted green olives, sliced
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A good handful flat-leaf parsley or mint, chopped, to finish
Directions
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Put eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt. Toss together and then leave to draw out the juices for about half an hour. Rinse eggplant and pat/squeeze dry with a kitchen towel.
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While eggplant is salting, heat 1 tablespoon of olive oil in a large saucepan over fairly low heat. Add onion, celery, and garlic and fry for about 10 minutes until tender and golden. Add tomatoes with their juice and simmer for 5 minutes to reduce a little.
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Now add balsamic vinegar, sugar, chocolate (if using), golden raisins, capers, and olives to the pan. Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
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In a large frying pan, heat remaining 1 tablespoon of oil over medium-high heat. When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender. Tip them into tomato mixture.
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Return to a simmer and cook for another 10 minutes, then remove from heat, cover, and leave until completely cooled. Taste and adjust seasoning.
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You can serve caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving. Sprinkle with plenty of chopped parsley or mint just before serving.
Nutrition Facts (per serving) | |
---|---|
227 | Calories |
10g | Fat |
36g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 227 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 1g | 7% |
Cholesterol 0mg | 0% |
Sodium 752mg | 33% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 6g | 23% |
Total Sugars 21g | |
Protein 3g | |
Vitamin C 19mg | 95% |
Calcium 57mg | 4% |
Iron 1mg | 7% |
Potassium 630mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |