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Caponata Recipe

Ingredients

How to make it

  • Slice the onion very thin. Caramelize them in a heavy skillet on medium low heat with olive oil and a touch of salt. After they are caramelized remove the onions from the skillet and do the same with the celery. When the celery is softened after about 8 to 10 minutes remove that and reserve it with the onions.
  • Raise the flame to medium and in batches not to over crowd the skillet fry the eggplant peaces with olive oil and a touch of salt. As the batches of eggplant are fried save them with the onions and celery.
  • After all the eggplant is fried put in the diced garlic into the skillet and after 2 to 3 minutes deglaze the skillet with the vinegar. When the vinegar reduces add the sugar and coco powder and mix well. Now add the marinara sauce and bring to a simmer.
  • When the sauce is simmering return the onions, celery And eggplant to the skillet. Bring it back to a simmer and add the olives, the capers, the pine nuts and the minced basil.
  • Marinara Recipe
  • 1. In a sauce pan on medium low cover the bottom with olive oil and butter.
  • 2. When the oil gets hot add the sliced onion. When they begin to become translucent add salt black and red pepper. After a couple of minutes and the onion begins to release some liquid add the garlic.Constantly stir and don't let the garlic burn when the garlic starts to become translucent deglaze the pot with the wine and allow the wine to cook off.
  • 3. Add the tomato and simmer about 45 minutes to 1 hour taste and adjust with salt and pepper if needed.

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The Cook

BuonAppetito Queens, New York

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