Caponata
Serves 9
- 1 about 3/4 lb eggplant, trimmed, peeled, 3/4 inch dice
- 1 Tbs salt
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, smashed
- 1 about 3/4 lb zucchini, trimmed, 3/4 inch dice
- 1/2 cup vegetable stock
- 1 tsp freshly ground pepper
- 1 pint cherry tomatoes, halved
- 2 basil leaves, minced
- 1 Tbs oregano leaves, minced
- 1 1/2 Tbs red wine vinegar
- Add eggplant and 1 Tbsp salt to bowl and toss to combine.
- Let rest for 20-30 minutes.
- Transfer eggplant gently into colander (do not rinse).
- Squeeze lightly using paper towel.
- Heat oil in a sauté pan on medium-high until oil faintly smokes.
- Add garlic and cook, stirring, 30 seconds to 1 minute.
- Add eggplant, reduce heat to medium-low.
- Cook, stirring occasionally, about 5 minutes until soft and slightly browned.
- Add zucchini. Cook, stirring occasionally, about 3 minutes.
- Add stock, stir, and cook about 5 minutes.
- Season with pepper.
- Add tomatoes, basil, and oregano; stir to combine.
- Cook about 2 minutes.
- Add vinegar; stir to combine.
- Serve warm or chilled.
"Caponata". Wegmans. <https://www.wegmans.com/meals-recipes/meals/sides/caponata.html>.