Capunatina, The Little Caponata

Some versions of caponata can be amazingly baroque. Here’s one as quick and simple as it is tasty:

  • 1 pound (500 g) eggplant
  • 3/4 pound (350 g) ripe tomatoes
  • 4 large peppers (red and yellow make for pleasant color contrasts)
  • 1/4 pound (100 g) caciocavallo cheese, diced (caciocavallo is a moderately sharp firm cheese; in its absence use mild Provolone)
  • 1 large onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • Olive oil
  • Salt & pepper to taste
  • Basil

Begin by dicing the eggplant and leaving the pieces in a colander for an hour, liberally sprinkled with salt, to draw out their bitter juices. Seed the peppers and cut them into strips, chop and seed the tomatoes. Preheat the oven to 375 F (180C)

Rinse the salt off the diced eggplant, pat the pieces dry, and combine them with the other ingredients in an oven-proof dish. Sprinkle liberally with olive oil, season with salt and pepper to taste, and bake for a half hour. Stir everything around, mixing in the half cup of dry white wine, and bake another half hour.

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Categories: Antipasti and Starters, Eggplant, Sicilian Recipes, Ricette Siciliane

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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