Prep 30 mins
Cook 40 mins
My variation on a recipe from Michael Chiarello
- 1⁄2 cup olive oil, for frying (plus more if needed)
- 3 medium eggplants, cut into small dice
- 3 small green zucchini, quartered and cut into 1/4-inch pieces
- 3 small yellow squash, quartered and cut into 1/4-inch pieces
- 2 onions, chopped 1/4-inch pieces
- 6 celery ribs, cut into 1/4-inch slices
- 3 garlic cloves, thinly sliced
- 1 1⁄2 cups red wine vinegar
- 2 tablespoons sugar
- 1 cup roasted red pepper, thinly sliced
- 1 cup kalamata olive, pitted and chopped
- 1 cup capers
- salt & freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh oregano leaves
- 2 cups prepared marinara sauce
- 1 (14 ounce) can diced tomatoes
- In a very hot pan, cook each of the vegetables seperately over a medium-high flame with as little of the olive oil as possible. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl or pot.
- Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
- While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs, marinara sauce and diced tomatoes and stir.
- Serve the caponata at room temperature.