Cajun Caponata

Submitted by Catherine B.

"New Orleans inspired appetizer full of flavor. Serve warm or at room temp with crusty baguette slices. Leftovers make a great pizza topping, pasta sauce or cold salad."

 

• Ready In: 1hr 45mins
• Ingredients: 20
• Serves: 12

ingredients

• 1⁄3 cup olive oil, approximately, divided
• 2 lbs fresh eggplants, cut in 1/2-inch cubes
• 4 teaspoons table salt
• 1 large red bell pepper, small chop
• 1 large green bell pepper, small chop
• 1 1⁄2 cups chopped celery
• 1 large red onion, diced
• 3⁄4 teaspoon minced garlic
• 1⁄4 cup capers, drained and rinsed
• 6 anchovy fillets, drained and minced
• 1⁄2 cup balsamic vinaigrette
• 1⁄4 cup brown sugar, loosely packed
• 6 ounces tomato paste
• 28 ounces fire roasted diced tomatoes (Muir Glen brand preferred)
• 1 tablespoon cajun seasoning (Emeril's Essense)
• 1 teaspoon fresh ground black pepper
• 1 cup pimento stuffed green olive, sliced
• 1 cup black olives, sliced
• 1⁄2 cup vodka
• 1⁄2 teaspoon Tabasco sauce

directions

1. Place cubed eggplant in a large colander. (Eggplant skin adds color and texture, but eggplant can be peeled if the skin is tough or stringy.) Sprinkle with 4 tsp table salt and toss to coat all pieces. Place colander in sink and allow to stand for 1 hour to drain excess moisture.
2. Pour eggplant from colander onto 2 layers of paper towels. Cover with another layer of paper towels and gently press to remove more moisture.
3. Heat 2 Tbsp olive oil in cast iron dutch oven. Saute bell peppers and celery until soft. Remove to a large bowl.
4. Heat 1 Tbsp olive oil in dutch oven. Saute onions and garlic until tender. Add to bowl with peppers/celery.
5. Heat 2 Tbsp olive oil in dutch oven. Saute eggplant cubes for 12-15 minutes until lightly browned, stirring often.
6. Return pepper/celery/onion/garlic mixture to the dutch oven.
7. Add all remaining ingredients and bring to a boil.
8. Reduce heat, cover with lid, and simmer slowly for 45 minutes. Stir frequently.
9. Adjust seasoning to your liking.
10. Refrigerate for at least 24 hours; 3 days is even better.
11. Serve with lightly toasted baguette slices and crackers.
12. Caponata will keep for several weeks in the refrigerator. Try serving leftovers as a cold salad, warmed and tossed with pasta corkscrews, or even as a pizza topping.