Making Homemade Caponata
Chef Andrew Zimmern explains the Italian concept of agrodolce and shows how to prepare caponata, a seasoned mixture of eggplant and other vegetables that is typically served as an appetizer.
A common agrodolce sauce is made by combining vinegar, sugar and wine. It makes a great sauce for meats. Agrodolce is an Italian term for the interplay between sweet and sour. It is the cornerstone of many Italian dishes.
1 eggplant (salted and drained)
1 small onion, chopped
2 to 3 whole garlic cloves
2 stalks of julienned and blanched celery
basil to taste
2 Tbs. salt-packed capers, rinsed
1/2 cup sliced olives
sugar to season
1/4 cup vinegar
1 cup cooked tomato sauce
Cut the eggplant into bite-size cubes and sauté in a pan with olive oil and onion until brown. Add the garlic cloves, celery, basil, capers, olives, sugar, vinegar and sauce. Simmer for 15 to 20 minutes.
Serve over pasta, meat or fish or even crostini (pieces of toasted rustic style bread, usually brushed with olive oil and rubbed with garlic before toasting).