Caponata Di Amalfi Recipe

Gather ’round, fellow food adventurers; today we’re diving into an enchanting culinary journey with Caponata Di Amalfi! This savory-sweet treasure is a Mediterranean masterpiece, brimming with robust eggplants and briny bites of olives and capers, dancing together in a harmonious tango of flavors. Perfect with crusty bread or as a vibrant topping for your favorite grilled dish, get ready to transport your taste buds straight to the sun-drenched shores of the Amalfi Coast. Let’s get started!

Caponata Di Amalfi is a vibrant Italian dish that beautifully balances nutrition and flavor. I like to start with diced eggplants, purged of bitterness, and sauté in extra-virgin olive oil with onions and garlic.

The sweet notes from ripe tomatoes and sugar, combined with tangy capers and olives, are simply delightful. I love how the red wine vinegar adds a crisp finish, enhanced by fresh basil and parsley.

This dish is not only rich in Mediterranean flavors but also packed with antioxidants and healthy fats, making it a wholesome addition to any meal.

Ingredients

• Eggplants: High in fiber, low in calories, and rich in antioxidants.
• Olive Oil: Heart-healthy fats with anti-inflammatory properties.
• Tomatoes: Source of vitamin C and lycopene, promoting heart health.
• Green Olives: Provide healthy fats and a distinct briny flavor.
• Capers: Add tanginess and are low in calories.
• Red Wine Vinegar: Contributes a sour flavor and aids digestion.
• Sugar: Balances acidity, providing subtle sweetness.
• Fresh Basil: Aromatic herb with anti-inflammatory benefits.
• Pine Nuts: Rich in healthy fats and add a nutty flavor.

Ingredient Quantities

• 3 large eggplants, diced
• 1/4 cup salt for removing eggplant bitterness
• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 ripe tomatoes, peeled and chopped
• 1/2 cup green olives, pitted and sliced
• 1/4 cup capers, rinsed and drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped
• 2 tablespoons pine nuts, toasted

How to Make this

1. Begin by placing the eggplants, diced, in a colander. Follow with a generous sprinkle of 1/4 cup salt, which will pull the bitterness from the eggplants and leave them tasting wonderful in the final dish. Let the mixture sit for a full 30 minutes, then rinse well and pat dry.

2. In a big frying pan, warm the olive oil on a medium burner. Toss in the diced onion and cook until see-through, which should take about 5 minutes.

3. Mix in the chopped garlic and fry for 1 more minute, or until you can smell garlic.

4. Place the eggplant in the skillet and stir occasionally for about 10 minutes. It should be softening by the end of this time.

5. Combine thoroughly the following ingredients: tomatoes, green olives, capers, red wine vinegar, sugar, and red pepper flakes. Ensuring a mix of these components results in an exceptionally unique and delicious sauce to serve with your next pasta dish.

6. Decrease the heat to low and simmer uncovered for 25 to 30 minutes, stirring now and then, until the mixture thickens and the flavors meld.

7. Add salt and black pepper to taste.

8. Take it off the heat, and allow the caponata to cool a bit.

9. Mixed in just before serving are the basil leaves torn, the parsley chopped, and the pine nuts toasted.

10. Serve the Caponata Di Amalfi either warm or at room temperature, with some crusty bread or as a condiment on top of some grilled fish or chicken. Enjoy!

Equipment Needed

1. Colander
2. Large frying pan or skillet
3. Medium saucepan (for toasting pine nuts)
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Chef’s knife
8. Cutting board
9. Mixing bowl (optional)
10. Paper towels or clean kitchen towel

FAQ

• Question:How do I remove bitterness from the eggplants?
  Cut the eggplant into small cubes and sprinkle them with 1/4 cup salt. Set them aside for about half an hour. Then, drain and rinse the eggplant and finish drying it with a clean kitchen towel.
• Question:Is it possible to use canned tomatoes when fresh ripe ones are unavailable?
  Answer:
  Indeed, using canned tomatoes is an option. Just be sure to drain off any extra liquid before you incorporate them into your recipe.
• Question:What type of olives should I use?
  Pitted, sliced green olives are to be used. Particularly Andalusian, which are very flavorful and slightly smoky.
• Question:Is there something that can be used in place of pine nuts?
  Answer:
  When pine nuts aren’t available, toasted almonds or walnuts can serve as an alternative.
• Question:How do I store leftover Caponata di Amalfi? Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Question:Is it possible for me to prepare this dish in advance?
  Answer:
  Absolutely, Caponata di Amalfi is best when prepared a day ahead. Indeed, the flavors meld together beautifully after a little time.

Caponata Di Amalfi Recipe Substitutions and Variations

Try using zucchini or portobello mushrooms instead of eggplants for a different texture.
Instead of using extra-virgin olive oil, use avocado oil for a milder flavor.
For a somewhat divergent flavor, use black olives instead of green olives.
Substitute balsamic vinegar for red wine vinegar when you want the flavor to be sweeter and richer.
Pine nuts may be swapped out for walnuts, which deliver a different yet deliciously nutty flavor.

Pro Tips

1. Sweating Eggplants Efficiently To remove the bitterness more effectively, after salting, place a weighted plate on top of the eggplants in the colander. This will help press out excess liquid, speeding up the “sweating” process. Rinse and pat dry thoroughly before cooking to avoid excess saltiness.

2. Enhance Tomato Flavor For a richer flavor, consider roasting the tomatoes before chopping them. This caramelizes their sugars and deepens their flavor, adding an extra layer of complexity to the caponata.

3. Balance the Sweetness and Acidity Adjust the sugar and vinegar levels to taste. Different batches of tomatoes and personal preferences for sweet vs. tangy can affect the balance, so taste and tweak as you go.

4. Optimize Cooking Technique When cooking the eggplants, ensure your pan is large enough to avoid overcrowding, which causes steaming rather than sautéing. Work in batches if necessary to achieve a nice, golden brown color on the eggplant pieces.

5. Fresh vs. Dried Herbs While fresh herbs add a wonderful bright flavor at the end, you can also incorporate a pinch of dried oregano during the cooking process to add complexity to the flavor profile of the sauce. Add it with the other seasonings for a well-rounded taste.