Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
1 large yellow onion -- peeled and diced
2 large carrots -- peeled and diced
1 large eggplant
stem removed and cut into 3/4" cubes
1 cup raw zucchini -- diced
3 cloves garlic -- chopped
1/4 cup finely chopped fresh basil leaves
or
1 tablespoon dried basil leaves
1/4 cup finely chopped fresh Italian parsley
14 1/2 ounces premium diced tomatoes in puree
1/2 cup dry red wine
1/4 cup capers
2 tablespoons caper juice
1/4 cup Marinated Black Olives -- see recipe
1/4 cup red wine vinegar
1/2 tsp. crushed red pepper flakes
kosher salt -- to taste
In a 3-quart saucepan over low heat, cook the onion in oil until it is
translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,
covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer
uncovered for 10 more minutes, tossing to blend flavors. Add tomatoes and
wine, and simmer until all the vegetables are completely cooked (10 - 15
minutes). Add the other ingredients, mixing thoroughly, and simmer for 15 - 20
more minutes to blend flavors and thicken the stew. Transfer to a non-reactive
bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room
temperature.
Taste and correct seasoning if necessary. It should be flavorful, slightly
tart, and have just a tiny bite from the red pepper. Refrigerate, tightly
covered, until ready to serve. It will last a week refrigerated if there is
very little air between the sauce and its lid.
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NOTES : Caponata, the Italian version of French ratatouille, is a thick,
flavorful vegetable relish or stew that is used as a spread for bread. I keep
it in my refrigerator throughout the summer, and use it as an hors d'oeuvre
spread, a sandwich filling, or a relish with cold chicken or fish. Yield: 1
quart.
