Recipes and Links

Caponata

This Italian antipasti is perfect by itself, on crackers, with crudités, crostini, bruschetta, bread, or pasta. If possible, make it the day ahead for even better flavor, if you can keep people from eating it the first day!-- Barb L.

Serves: 8-10

Ingredients:

1 medium to medium large eggplant,sliced into ½” thick pieces

3 Tbsp Flying Olive Garlic, Tuscan Herb, Gremolata or a mild-medium single varietal of Choice Extra Virgin Olive Oil

½ large yellow onion, finely chopped

2 cloves garlic, minced

3 Sun-dried tomatoes packaged in Extra Virgin Olive Oil, or if dried, soaked for 1 hour in 2 Tbsp of Flying Olive Extra Virgin of Choice

¼ cup tomato paste

½ cup tomato sauce

2 anchovy fillets, chopped or 1 tsp anchovy paste

1 Tbsp salted capers, rinsed and left whole

½ handful Italian parsley, chopped or 2 Tbsp dried

¼ pitted green olives, rinsed and coarsely chopped

¼ pitted black olives, rinsed coarsely chopped

½ Tbsp fresh oregano leaves or ¾ tsp dried

¼ tsp salt, more to taste (wait until the caponata is done. Taste as the olives and capers are salty on their own)

½ tsp pepper

1/8-1/4 tsp red pepper flakes, more to taste

Directions:

Preheat the oven to 400 degrees F.

Place the eggplant slices on a parchment paper-lined sheet pan and brush with 2 Tbsp of the Flying Olive EVOO. Bake for 15-20 minutes, more if the slices are larger, until softened and slightly browned.

In a 12” skillet over medium heat, sauté the onion in the remaining 1 Tbsp of EVOO until translucent, about 5 minutes. Add the garlic and sauté for another minute. Cut the eggplant slices into small cubes, add to the onion, stir and cook to blend, about 3 minutes.

Add the sun-dried tomatoes, and 2 Tbsp of oil from the sun-dried tomatoes or the oil in which they’ve been soaking. Add the tomato paste and tomato sauce to the eggplant mixture. Stir well and toss to combine. Turn the heat to low and add the anchovies or anchovy paste, capers, parsley, and olives. Stir in the oregano, salt, pepper, and red pepper flakes. Let the caponata warm through. Serve it immediately or chill for later. It’s better the next day! It will keep in the refrigerator for up to a week.

Serving suggestions: Serve with crackers, crudités, or as a pasta sauce, especially with penne. We love it just plain or on a tomato, chicken, or ham sandwich, with meat or whatever else you desire.

Submitted by Barb L.