My Italian Grandparents always had a jar of homemade Caponata in the refrigerator. They would mix it with their eggs in the morning, with sausage in the afternoon, on a thick slice of bread for a snack, or they would serve it tossed in pasta for a quick summer supper. I enjoy carrying on this tradition! I especially love the wonderful aromas that fill up my kitchen while I am cooking Caponata. It transports me back to my Grandmother’s kitchen.
This dish goes well with red or white wine, and I especially enjoy a crisp Centanni Falerio during the day and Le Senate Cacinello in the evening.
See ingredients, directions and pairings.
1 Small Eggplant, trimmed and cut into cubes
2 Tomatoes, cored and chopped roughly
1 Yellow Onion, chopped coarsely
3 Bell Peppers, cored and sliced thinly, I like to use red, yellow and orange
2 Garlic Cloves, sliced thinly
1/2 cup Pitted Olives, I like to use Castelvetrano olives for their bright green hues
3 tablespoons Capers
3 tablespoons EVOO
3 tablespoons Red Wine Vinegar
Pinch of Sea Salt
Pinch of Red Chili Flakes
Pinch of Black Pepper
A Handful of Italian Parsley, chopped, to sprinkle on top