Caponata from 'River Cottage Veg'
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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 Facts
Ingredients
- 2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 inner celery stalks, thinly sliced
- 1 garlic clove, chopped
- 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
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon finely grated dark chocolate (optional)
- 1/3 cup (50g) golden raisins
- 2 tablespoons capers, rinsed
- 2 ounces (60g) pitted green olives, sliced
- A good handful of 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.