Stewed Eggplant, Peppers, Olives, and Celery

Name: Stewed Eggplant, Peppers, Olives, and Celery
Yield: serves 8 to 12
Ingredients: 1/4 cup extra-virgin olive oil; 1 large red onion, cut into 3/4-inch chunks; 1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks; 4 stalks celery, peeled if necessary, cut into 3/4-inch chunks; 2 red, yellow, or orange bell peppers, seeded, cut into 3/4-inch chunks; 2 teaspoons kosher salt, plus more as needed; 2 fresh bay leaves, or 3 dried bay leaves; 1 cup vegetable oil; 2 small, firm eggplants, cut into 3/4-inch chunks; 2 medium zucchini, cut into 3/4-inch chunks; 1/3 cup cider vinegar; 2 tablespoons honey; 12 oil-packed sun-dried tomatoes, drained, cut into strips; 1/2 cup drained tiny capers in brine; 1 teaspoon dried oregano

December 14, 2011

This dish exemplifies Sicilian cooking, especially in the late-summer months, when eggplant, tomatoes, and peppers are at their best. The same kind of summer-vegetable preparation also appears in French ratatouille. But the difference is that the Sicilians make it agrodolce, sweet and sour: cooking some vinegar and sugar, then tossing with the vegetables. The acidity in the vinegar hinders spoilage, and in hot New Orleans summers, this dish keeps well without refrigeration. Caponata requires a lot of preparation, but once done it keeps well in the refrigerator for up to ten days, and freezes well, so it makes sense to make a big batch. It is a very versatile dish—as an appetizer with some cheese, as a side dish, or as a delicious sandwich stuffer. Actually, it improves if left to steep for a while. I love it at room temperature with a piece of grilled meat or fish.

Recipe notes

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