This recipe for Fire-Roasted Caponata from Hunt's can be served as a side dish, appetizer or on your antipasto platter. A Sicilian condiment, easy to make in your dutch oven, the vegetables are roasted and simmered in a sweet, salty, hot and tangy combination of flavors. In my 10 inch oven I cooked it over a full spread of coals with about 18-20 on the lid. Peel your eggplant if you choose, I like it with the skin on, I think you get more vitamins that way. Also I cut back a bit on the red pepper flakes and doubled the amount of capers. This is one of the best things I have ever made in my dutch oven and I plan on making it a lot this summer, it's one of those dishes that tastes even better the next day.
Fire Roasted Caponata
2 Tblsp extra virgin olive oil
1/2 cup finely chopped red onion
1/4 cup finely chopped carrot
1 Tblsp minced garlic
4 cups finely chopped eggplant (1 medium eggplant, about 1 lb.)
1 14.5 oz. can Hunt's Fire Roasted Diced Tomatoes, undrained
1 Tblsp drained capers
1/2 tsp crushed red pepper flakes
2 Tblsp honey
2 Tblsp red wine vinegar
Salt and pepper to taste
Pita chips, optional
Lightly oil or spray dutch oven.
Saute onion, carrots and garlic in olive oil over a full compliment of coals for 4-5 minutes or until onion is tender.
Add eggplant, undrained tomatoes, tomato paste, capers, red pepper, honey, vinegar, salt and pepper; stir until well combined.
Cover and cook with enough coals on the lid to keep mixture at a steady simmer.
Simmer for 20 minutes or until eggplant is tender.
Uncover and cook for 5-10 minutes more or until some of the liquid has evaporated and mixture has thickened.
Serve warm or at room temperature as a side dish or with Pita Chips.
|Saute carrots, onion and garlic in olive oil over a full spread of coals|