Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country

Caponata is the perfect dish to take advantage nature’s late-Summer bounty available at farm stands throughout the country. A traditionally Italian dish, caponata is extremely versatile. Feel free to mix and match whatever vegetables you have on hand. Celery is a fabulous addition, for example. Red peppers can easily be substituted with yellow or orange peppers. No capers on hand? Skip them! Want to throw in extra basil from your garden? Please do.
The bottom line: if you are cooking with fresh, seasonal ingredients you will end up with a tasty and healthy dish.
Your fork is waiting.

Eggplant Caponata with Grilled Chicken
Ingredients
Instructions
- Pre-heat grill to high heat.
- Season chicken breasts with 1 tablespoon of the olive oil, salt and pepper. Grill 7-8 minutes per side or until fully cooked; set aside.4 chicken breasts, 2 tablespoons olive oil, salt and pepper
- In a large sauce pot, heat remaining 1 tablespoon olive oil over medium high heat. Stir in eggplant along with a pinch of salt or pepper and saute until it starts to soften, about 5 minutes. Add red pepper and onion; cook for additional 8 minutes or until soft.1 eggplant, 1 red pepper, 1 medium onion
- Add in tomatoes, raisins, capers, vinegar and sugar. Simmer for 20-30 minutes.2 medium tomatoes, 2 tablespoons raisins, 2 tablespoons capers, 1 tablespoon red wine vinegar, 1 tablespoon sugar
- Check for seasoning and adjust accordingly. Serve over grilled chicken breast slices and garnish with fresh parsley to serve.2 tablespoons minced parsley, Salt and pepper to taste
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