Vocab for Foodies: Caponata

It’s one of those words you’ve probably seen on a dozen restaurant menus, but never taken the time to explore. Caponata [kap-oh-NAH-tah] is a Sicilian dish that’s generally served as a salad, side or relish. Traditionally, it’s made of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar, all cooked together in olive oil and served at room temperature.

If you're interested in the concept of eating seasonally, caponata is a great late summer choice, as both eggplants and tomatoes are at their peak in July and August. Warm caponata, spooned over slices of toasted baguette rubbed with garlic and layered with mozzarella di bufala (buffalo mozzarella), is a tough treat to beat indeed.

Caponata Bruschetta

Serves 6.

1/4 c. olive oil
1 celery stalk, cleaned and diced
1 medium eggplant, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, finely diced
14 ½ oz. can diced tomatoes
1/2 tsp. dried oregano
2 tbsp. red wine vinegar
2 tsp. sugar
1 tbsp. capers, drained
salt and pepper
1 loaf ciabatta bread
2 cloves of garlic, peeled but not chopped
8 slices (1/3 in. thick) fresh buffalo mozzarella, drained*

Heat the olive oil in a large skillet over medium heat. Add the celery and sauté until just tender, about 2 minutes. Add the eggplant and sauté until it begins to soften, about 2 minutes. Season with salt. Add the red pepper and cook another 5 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the diced tomatoes with their juices and the oregano. Season with salt and pepper to taste. Reduce the heat and simmer until the mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, and capers. Adjust seasonings to taste.

Cut the ciabatta orizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the garlic cloves over the toasted side of the bread, and then cut each half of the bread into 4 equal slices. Place a slice of mozzarella on bread and spoon the caponata on top.

*Side bar- Cow’s milk mozzarella is also totally fine, but I urge you to try buffalo if you haven’t before.