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Caponata
EAT
UNCLE FRANK'S
Caponata
Meet your new favorite appetizer: Frank Occhino’s caponata. This recipe brings together fried eggplant, sautéed vegetables, and a touch of vinegar-sugar magic. Piled on crispy crostini and garnished with fresh basil. It's a perfect bite every time.
By Frank Occhino
|
June 19, 2024
Instructions
TOTAL TIME
1 Hour4-6 servings
STEP 1
Fry the eggplant
- Heat a generous amount of olive oil in a large frying pan over medium heat.
- Add the diced eggplant and fry until golden brown and tender.
- Remove the fried eggplant and place on a plate lined with paper towels to remove excess oil. Set aside.
STEP 2
Prepare the vegetables
- Use another pan and add 2 table soons of olive oil
- Add the diced bell pepper and cook for 2-3 minutes
- Add the sliced carrot, celery, and onion. Sauté until the vegetables are halfway cooked, about 5-7 minutes.
STEP 3
Combine with capers and olives
- Stir in the capers and green olives.
- Add the San Marzano tomato sauce and stir to combine. Let the mixture simmer for a few minutes.
STEP 4
Balance the acidity
- In a small bowl, mix the white wine vinegar and sugar until the sugar dissolves.
- Pour the vinegar-sugar mixture into the pan with the sautéed vegetables. Stir well.
- Cover the pan with a lid and let the mixture cook until the vegetables are somewhat soft.
STEP 5
Add the eggplant
- Remove the lid and add the fried eggplant to the pan.
- Stir to combine all the ingredients and let cook for another minute.
- Season with salt and pepper to taste.
STEP 6
Prepare the crostini
- Preheat your oven or toaster oven to 375°F (190°C).
- Slice the bread loaf into crostini-sized pieces.
- Arrange the bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake in the oven for about 5-7 minutes, or until golden and crispy.
STEP 7
Assemble and serve
- Spoon the caponata onto the crostini pieces.
- Garnish each with a fresh basil leaf.
- Serve at room temperature with your favorite Gratsi wine. Enjoy!
This recipe combines the rich flavors of the fried eggplant and sautéed vegetables with the tangy sweetness of the vinegar-sugar mixture, all served on crispy crostini for a delicious appetizer (antipasto) or snack.
