Andrew Zimmern Cooks: Caponata with Grilled Crostini

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Blanch short batons of celery in boiling water.

Prepare a preheated pan for the tomato sauce.

Add six pieces of basil and whole garlic cloves to the pan.

Lower the temperature to avoid browning the garlic and add tomato sauce to the pan.

Simmer the tomato sauce for about 45 minutes.

Remove the blanched celery and plunge it into ice water to stop cooking.

Increase the heat to medium for frying the eggplant.

Season the eggplant with salt and let it sit for 15 to 45 minutes to draw out moisture and bitterness.

Brown the eggplant in the preheated pan until it has a nice coloration.

Add more olive oil to the pan for flavor.

Caramelize onions by adding a little salt to draw out moisture.

Once onions are shiny, add capers, sugar, green olives, vinegar, and two cups of the prepared tomato sauce.

Add the blanched celery to the mixture.

Cut the sides off Castelvetrano olives for color and flavor and add to the pan.

Return the browned eggplant to the pan and lower the heat to a bare simmer for 5 to 10 minutes.

Kill the heat and add diced red pepper and a final dose of salt.

Pick some fresh basil and add it to the dish.

Transfer the caponata to a serving dish and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens