Stewed Sicilian Vegetables ~ In the Kitchen with the Fernandez's

The stew can last several days in the refrigerator, which is even better after two days!

Caponata (Italian)

Serves 6-8

1 each organic: red bell pepper, zucchini, and eggplant*, cut into 1-inch (2,5 cm) squares

1/2 cup (120 ml) olive oil

1 chopped organic onion

2 chopped organic celery stalks

1/2 cup (100 g) organic raisins

1/4 cup (50 g) pitted green olives, coarsely chopped

1 Tbs. (15 g) organic toasted pine nuts

1 Tbs. (15 g) drained, capers

pinch red pepper flakes

2 organic diced tomatoes

1/4 cup (60 ml) white wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) chopped mint leaves

A. Vegetables:

~Sicilian numbers~

unu 1. Boil salted water.

dui 2. Add the red pepper, cook 1 minute. Drain and pat dry.

tri 3. Heat the oil in a skillet over medium heat.

quattru 4. Add the eggplant and fry, turning the cubes until golden brown, about 4-5 minutes.

cincu 5. Remove and drain on a paper towel lined plate.

sei 6. Heat the oil in a second skillet.

setti 7. Add the zucchini, cook, stirring until golden, about 5 minutes.

ottu 8. Remove and add to the eggplant.

novi 9. Add the onion and celery to the oil in the second pan, cook about 5 minutes.

deci 10. Stir int he raisins, green olives, pine nuts, capers and blanched bell pepper.

unnici 11. Seasons with red pepper flakes.

dudici 12. Stir and cook about 10 minutes.

triadici 13. Add the diced tomatoes, cook about 5 more minutes.

B. Sugar-mint syrup:

1. Bring the vinegar to a boil.

2. Ad the sugar and the mint, reduce the heat to low, and simmer until thick, about 5 minutes.

C. Combine:

1. Pour the syrup into the skillet of vegetables, cook until the vegetables are very soft and juicy, about 3-4 minutes.

2. Stir in the eggplant and zucchini, cook 1-2 minutes.

*Choosing an eggplant:

In the Kitchen with the Fernandez's