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Photo Credit: Baldwin Publishing Staff Photographer
Ingredients
Recipe yields 6 servings
This rich, Italian vegetable relish is made with eggplants, peppers, onions, and a bit of honey. Golden raisins and zippy capers combine for a perfectly balanced flavor.
Recipe yields 6 servings
In a large skillet, heat olive oil over medium heat until hot.
Add onion, bell peppers, eggplant and garlic and sauté until onion is softened.
Reduce heat to low and cook for 20 minutes, or until vegetables are tender. Push vegetables to one side of skillet. On the other side of the skillet, add vinegar, honey and raisins and stir liquid and raisins together. Mix vegetables and liquid together and add capers and herbes de Provence. Cook for 10 to 15 minutes more, or until heated through. Season with black pepper.
Caponata may be served warm, cold or at room temperature. Serve over hummus, if desired.
To make ahead, spread caponata in a single layer on a rimmed baking sheet and cool in refrigerator. The caponata can be stored in an airtight container for up to 1 week.