Cook the Book: Bottega Caponata

Name: Cook the Book: Bottega Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters loosely packed basil leaves, chopped (reserve 2 basil stems); 3 Tbsps capers; 3 celery stalks, cut into 1-inch pieces, blanched in boiling water until just tender, cooled in ice water, and drained; 2 larges globe eggplants, or 3 small Japanese eggplants, cut into 1-inch cubes; 2 garlic cloves, crushed; 1 green bell pepper, cored, seeded, and cut into 1-inch squares; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters About olive oil; 118 milliliters Picholine or large Greek or Sicilian olives, halved and pitted; 2 red bell peppers, cored, seeded, and cut into 1-inch squares; 1 dried red chile pepper; 1 large red onion, cut into 1-inch dice; 2 Tbsps good quality red wine vinegar or sherry vinegar, or to taste; 1 Tbsp sugar, or to taste; 4 thyme springs; 473 milliliters crushed seeded canned San Marzano tomatoes; 1 yellow bell pepper, cored, seeded, and cut into 1-inch squares

You can never have too many side dish recipes, so give Cook the Book: Bottega Caponatan a try. One serving contains 405 calories, 5g of protein, and 31g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up thyme springs, kosher salt and pepper, sicilian olives, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large cast-iron skillet over high heat for about 3 minutes.

Equipment you will use

Frying Pan

Add 1 tablespoon of the olive oil to coat the bottom of the pan. Working in batches, add the eggplant in a single layer and cook, undisturbed, until deep brown on the first side. Turn and cook, turning occasionally, until well browned on all sides and tender.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Frying Pan

Transfer the eggplant to a paper towel-lined plate to cool.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

Add more oil to the pan as needed as you cook the remaining batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Toss in 1 garlic clove, the dried chile, 1 thyme sprig, and a basil stem.

Ingredients you will need

Whole Garlic Cloves

Dried Chili Pepper

Olive Oil

Basil

Thyme

Equipment you will use

Frying Pan

Add the onion, and cook for 5 minutes. Season with a pinch of salt and a few grinds of pepper, and add 1 tablespoon of the vinegar. Cook for another 5 minutes, or until the onion is translucent and tender but has not taken on any color.

Ingredients you will need

Vinegar

Pepper

Onion

Salt

Transfer the onion to a large bowl; set aside.

Ingredients you will need

Onion

Equipment you will use

Bowl

Wipe out the pan, add 1 more tablespoon olive oil, and heat over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the remaining garlic clove, 1 thyme sprig, and a basil stem, then add the bell peppers and cook for 5 minutes.

Ingredients you will need

Bell Pepper

Whole Garlic Cloves

Basil

Thyme

Add a pinch of salt, pepper, and the remaining tablespoon of vinegar and cook for 6 to 7 minutes, or until the peppers are tender; be careful not to let them brown.

Ingredients you will need

Peppers

Vinegar

Pepper

Salt

Transfer to the bowl with the onions.

Ingredients you will need

Onion

Equipment you will use

Bowl

Add the eggplant, tomatoes, celery, capers, and the olives to the onions and peppers, mix well, and taste. Adjust the seasonings by adding sugar, vinegar, salt and pepper as necessary. The caponata should have a subtle sweet-and-sour flavor.

Ingredients you will need

Salt And Pepper