Thursday, April 17, 2014

Everyday Italian

Tonight for supper I made "Everyday Caponata" from Giada's "Everyday Italian" cookbook.

I've noticed that, unlike many celebrity chefs, her recipes really ARE simple and delicious...

This recipe is one of those things that I love - simple ingredients that turn out to be much more than the sum of their parts..

Here it is - and please do use as many organic ingredients as you can find!

Everyday Caponata
6 side-dish servings

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded and cut into 1/2-inch pieces
1 14 1/2 oz can diced tomatoes and their juices (I used fresh diced tomatoes)
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
fresh basil leaves for garnish (ooops - forgot!)

Heat the oil in a large heavy skillet over medium heat. Add the celery and saute for about 2 minutes. Add the eggplant and saute for about 2 minutes. Add the onions and saute for about 3 minutes. Add the red pepper and saute about 5 minutes. Add the diced tomatoes and their juice, raisins, and oregano. Simmer over a medium-low heat until the flavors blend together and the mixture thickens. This will take about 20 minutes. Stir in the vinegar, sugar, caper, and the salt and pepper. Season with more salt and pepper to taste. Serve with the basil leaves for garnish.


Carol said...

Sounds wonderful - think I'll try that tonight - we have everything but the eggplant but I think a zucchini will do. Thanks Sisters!

Babylon Sisters said...

It was so good and will be even better today!