Caponata With Poblanos and Roasted Garlic
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
8 cups
- Serves:
- 25
ingredients
-
Roasted veggies
- 2 bulbs garlic, tops cut off
- oil, for garlic just to drizzle
- 4 poblano chiles
- 78.78 ml olive oil or 78.78 ml walnut oil
- 1182.95 ml peeled diced eggplants
- 236.59 ml diced yellow squash
- 1 celery, diced
- 473.18 ml diced onions
- 473.18 ml diced tomatoes
- 118.29 ml diced black olives
- 59.14 ml rinsed capers
- 59.14 ml pine nuts
- 29.58 ml raisins, chopped or 29.58 ml dried currants
- 14.79 ml fresh minced basil
- 14.79 ml fresh minced oregano
- 2.46 ml salt
- 2.46 ml black pepper
- 4.92 ml cocoa
- 29.58 ml sugar
- 118.29 ml balsamic vinegar (Red or white)
directions
- Place garlic in foil cut side up, drizzle with oil and wrap in foil.
- In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
- Turn oven off and leave garlic in oven.
- In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
- Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
- If garlic wasn`t tender add now squeezing it into the mix of veggies.
- Stirring occasionally!
- Jar or place in a sealed container and refrigerate.
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Reviews
-
Hubby absolutely loved this! I would probably give it a 3-4, but that's because I think it's just not something I care for and is no fault of the recipe. (This was my first time trying caponata, and I've discovered I prefer my veggies warm unless it's a green salad), so I'll base my review on what he said. This was a wonderful complex blending of flavors! I loved the number of different types of veggies and spices involved, it allowed for a really complex flavor and a created a gorgeous multicolor salad! One other note: the total time involved to make this was much longer for me. With the roasting and all of the chopping, it was at least 2 hours, maybe closer to 2.5, so be sure you have enough time set aside to make this. Thanks Rita for posting this unique veggie recipe! I'm glad I tried it, and will keep it in mind as a canning gift for people I know like relishes. Made for Newest Zaar tag.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey