Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance—and vegetarian. With the inclusion of several garden vegetables, it resembles a ratatouille in both appearance and flavor.
1 Tbs. olive oil, California
2 cups diced Simis Ranch onions
6 medium cloves garlic, minced
1 tsp. dried oregano
1 tsp. red pepper flakes
1/2 tsp. salt
4 cups diced Sesimic Gardens eggplant
3 cups diced Simis Ranch zucchini
1 cup diced Seismic Gardens red bell pepper
1 cup diced Bishop Creek Farms yellow summer squash
1/4 cup low-sodium vegetable broth, plus additional if needed
2 cups halved, seeded and diced Seismic Gardens tomatoes
1 1/2 cups drained, pitted and minced kalamata olives
1 cup chopped Simis Ranch parsley
1/2 cup drained, minced capers
In large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes.
Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Cover pot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren’t sticking to bottom. If necessary, add a little more broth.
Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot.