Certain dishes are so typically prepared in wintertime and others only in summertime, and there are dishes which can be eaten in any kind of season. Caponata is one of those. Serve it hot, cold, as side dish or as individual plate. Knowing that there are so many variations, it can always be a little bit different.
For today’s recipe I use : 2 eggplants, 2 courgettes, 1 can of cherry tomatoes, 1 red onion, 4 garlic cloves, 1 chili, 1 table spoon of dried basil, 3 table spoons of black olives, 3 table spoons of raisins, 5 salted anchovies, some red wine vinegar and olive oil.
Start with the eggplant. Chop and fry in a drizzle of olive oil. Stir regularly. Bake fir for 15 minutes. Add the chopped onion and the dried basil. Bake for another 10 mins. Add the courgettes, the anchovies, the raisins, the olives, the chili and the garlic. Bake for a few minutes. Add the tomatoes. Add the vinegar (a few spoons, taste yourself). Allow to simmer for another 10 mins. Taste, add pepper and salt. Finish with fresh parsley and roasted pine nuts.
Caponata is always better the following day and can be stored in the fridge for a few days.
In combination with grilled salmon it’s a perfect dinner after a ‘hard working ‘ day ( you don’t have to an excuse 😉).