Monday, May 21, 2012

Fire-Roasted Caponata

     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

Add remaining ingredients and simmer for 20 minutes

Remove lid and cook for 5-10 minutes or until most of liquid has evaporated

Tons of flavor on a crunchy Pita Chip

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