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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

California Caponata Recipe

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This recipe for California Caponata is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salsa Verde:
2 cloves garlic, smashed
1 teaspoon capers
3 to 4 anchovy fillets
1 tablespoon avocado oil
Sea salt
3/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Freshly ground black pepper
Caponata:
2 tablespoons extra-virgin olive oil
2 medium eggplants, diced
2 small zucchini, diced
1 poblano chile, diced small
1 pint cherry tomatoes, halved crosswise
1 small onion, diced small
Sea salt
3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red wine vinegar

Read more at: www.foodnetwork.com/recipes/california-caponata.html?oc=linkback
Directions:
Directions:
For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.

For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature Over Garlic Bread.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This stuff is really really good. Take your time and make some really good Garlic Bread to serve this on.

When making the Caponata YOU MUST USE A CAST IRON SKILLET! You need high heat that only a cast iron can give you or the eggplant will turn to mush on you.

 

 

 

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