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

|

@uncle_franks_backyard_pizza

June 19, 2024

Ingredients

1

whole eggplant, diced
3

celery sticks, sliced
1

whole carrot, sliced into rounds
1

bell pepper, diced
1/2

onion, sliced
2

cups San Marzano tomato sauce
2

tablespoons capers
1/2

cup green olives, pitted and sliced
1/4

cup white wine vinegar
2

teaspoons sugar
olive oil (for frying and sauteing drizzling)
salt and pepper to taste
fresh basil leaves (for garnish)
bread for crostini

Instructions

TOTAL TIME

1 Hour

4-6 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.