Zucchini season is upon us here in the western hemisphere, that time when gardeners large and small wrestle with an abundance of ripe summer squash. To help you take advantage of this bounty, this month we will explore the culinary and health benefits of this ubiquitous vegetable (technically a fruit). Zucchini is rich in vitamins and minerals as well as antioxidant carotenoids like lutein, zeaxanthin, and beta carotene, which can help protect skin from the harmful rays of the sun and may play a role in preventing cancer and heart disease.
This week’s recipe for caponata is a real Sicilian treat that can be served as an appetizer or side dish. It was shared with CCSA by our resident chef, Dr. Linda Doody.
“A recipe has no soul. You as the cook must bring soul to the recipe.”
– Thomas Keller
Ingredients
- 2 medium eggplants (You can use your choice of eggplant, whether the familiar, purple western or globe eggplant, or Italian eggplant, which is also purple, but smaller, lobed, and often shaped like a teardrop. The two varieties are similar in flavor and texture. Just make sure to choose eggplant that is firm and glossy)
- 2 large onions, chopped
- ½ cup olive oil
- 1½ cups celery, sliced about ⅓-inch thick
- 2 red or green bell peppers, cut into 1-inch chunks
- 2 cloves garlic, chopped
- 2½ pounds peeled, seeded, and diced fresh tomatoes, or a 28-ounce can of Italian plum tomatoes, undrained, cut up (It is generally accepted that the best canned tomatoes are the San Marzano variety, but they are expensive. If the label includes “designation of origin” [DOP] San Marzano, the tomatoes were certified to be grown and canned within a specific Italian region. The Muir Glen brand whole peeled tomatoes, which are favored by America’s Test Kitchen, are also a tasty option)
- ⅓ cup red wine vinegar
- 2 Tbsp salt or to taste
- 2 Tbsp sugar
- ¼ cup chopped fresh basil or 2 Tbsp dried basil
- 3 Tbsp tomato paste
- ½ cup chopped parsley
- 1 teaspoon freshly ground pepper
- ¾ cup sliced stuffed green olives
- 4 Tbsp capers, drained
- 2–3 zucchini, sliced
- ½ cup pine nuts, lightly browned in olive oil
Instructions
- Cut unpeeled eggplant into 1-inch cubes. Heat olive oil in a 5- or 6-quart enameled cast iron (or otherwise non-reactive) casserole or Dutch oven. Add eggplant and onions and sauté for 5 minutes until lightly golden. (Note: If desired to save calories, although the recipe will not be as authentic, just place raw eggplant and onions in the casserole and proceed.)
- Add remaining ingredients to the casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally. Remove lid and simmer for about 10 minutes more or until thick (depends on the juiciness of the tomatoes). Serve at room temperature as an hors d’oeuvre in a bowl surrounded by toasted sliced French or Italian bread, or as a salad on romaine leaves. The caponata will keep under refrigeration for 3 weeks.
- Notes: This is the classic tomato-based version of sweet and sour eggplant stew as served in Sicily. It is a cousin to French ratatouille. This recipe comes from an article entitled From San Francisco that was about Loni Kuhn’s cooking school, Cook’s Tour. Although she taught many of the world's cuisines, she specialized in Italian cooking, with an emphasis on the hearty, rustic cuisine of Sicily.
- In addition to the serving suggestions above, caponata also pairs well as a side dish with fish such as swordfish, mahi mahi, or tuna. It also makes a good filling for omelets and quiches.