Capanata

I learned to make this delicious dish when I was in Sicily.  There is a lot of vegetable chopping, but it’s worth it when you taste them simmered in the salty, sweet, acidic sauce!  This dish goes a long way, and is very versatile.  You can spoon it on toasted bread, grilled meats, or just  serve it as a vegetarian side dish.  It also freezes well.

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Main ingredients:
1/2 cup balsamic vinegar
1 Tablespoon sugar
5 Tablespoons extra virgin olive oil
2 large eggplants diced in 1/2” cubes
2 large celery ribs diced in 1/2” cubes
1 medium onion diced in 1/2” cubes
1 red bell pepper diced in 1/2” cubes
2 Zucchini diced in 1/2” cubes
2 squash diced in 1/2” cubes
3 cloves garlic minced
One 16-ounce can plum tomatoes, drained and chopped
1 cup pitted Kalamata olives halved
2 Tablespoons fresh parsley chopped
2 Tablespoons fresh oregano chopped
2-3 ounces of finely shredded asiago cheese 

Extra ingredients:
Baguette slice, for serving. 

Method:
In a small saucepan, heat the balsamic vinegar and sugar. Simmer until sauce is reduced to 1/4 cup. In a large skillet, heat olive oil over medium-high heat ; add eggplant, zucchini, squash, celery, onion, and bell pepper. Sprinkle with salt and pepper. Cook vegetables until tender then add garlic and cook 1 more minute. Add tomatoes, olives , parsley and oregano. Stir until combined and heated through. Remove from heat and place in a serving dish. Top with asiago and serve alongside baguette slices. 

SidesIzza Wei-Haas