Sweet and Sour Marinated Vegetables

Name: Sweet and Sour Marinated Vegetables
Yield: Makes 6 servings
Ingredients: 1 medium red bell pepper, cored, seeded, and cut into 1-inch squares; 1/2 cup vegetable oil; 1 medium eggplant, stem removed, cut into 1-inch cubes; 1/4 cup olive oil; 1 cup cubed (1/2-inch) zucchini; 1 medium white onion, cut into large cubes (about 1 1/2 cups); 1/2 cup diced celery; 1/2 cup golden raisins; 1/4 cup pitted green olives; 1 tablespoon pine nuts; 1 tablespoon tiny capers, drained and rinsed; Salt and pepper to taste; 2 fresh tomatoes, peeled, seeded, and diced (page 9); 1/4 cup white vinegar; 2 tablespoons sugar; 1 tablespoon chopped fresh mint leaves

December 9, 2011

Sometimes I peel eggplants completely, sometimes not at all. Leaving the peel on adds a slightly bitter taste—which I like—but also helps the eggplant hold its shape after you cut it into cubes or slices. If you want the best of both worlds, remove thick stripes of peel from the eggplant, leaving half the peel intact. Caponata can last several days in the refrigerator and is even better after marinating for a day. It is best eaten at room temperature, so remove it from the refrigerator about 2 hours before serving. Caponata is usually served as part of an antipasto assortment, although it makes a wonderful summer contorno, or side dish, to grilled meats or fish.

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