Caponata Pugliese

Name: Caponata Pugliese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian

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This Caponata from Puglia is bright, velvety, and packed full of veggies. Unlike other caponatas, such as Sicilian caponata, this version doesn't need to be cooked down for as long. Because of this, the vegetables keep a bit of a fresh bite which I just love. Use this as a topping for crostini or any crusty bread, serve alongside protein or spread it on a sandwich.

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

2 small eggplant (1/3 inch diced (12 ounces))
2 teaspoon kosher salt (divided)
3 tablespoons olive oil
2 carrots (peeled and diced)
1 zucchini (diced)
1 yellow pepper (diced)
1 red onion (diced)
1 cup cherry tomatoes (halved)
2 tablespoons capers (drained)
1/3 cup black pitted olives (such as kalamata, halved)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 tablespoons white balsamic vinegar

Instructions

In a colander toss the diced eggplant with 1 teaspoon kosher salt. Allow the eggplant to sit for 5 minutes. Squeeze out any excess liquid from the eggplant and dry well in a clean kitchen towel.
Heat a large skillet over medium high heat. Add the oil to the pan and heat an additional 30 seconds. To the hot pan add the dried eggplant. Cook stirring often until lightly browned, about 4 minutes. Add the carrots, zucchini, yellow pepper and red onion. Season with 1/2 teaspoon salt. Cook, stirring often until the vegetables are beginning to soften and brown in a few spots, about 10 minutes. Add the cherry tomatoes, capers, olives, oregano and red pepper flakes and remaining 1/2 teaspoon salt. Reduce the heat to medium cook stirring often to let the flavors mingle, about 8 minutes. Remove from the heat and stir in the balsamic vinegar. Allow to cool to room temperature before serving or refrigerate overnight and serve the next day being sure to bring to room temperature before serving with crusty bread or crostini.