California Caponata Recipe

Name: California Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa Verde:; 2 cloves garlic, smashed; 1 teaspoon capers; 3 to 4 anchovy fillets; 1 tablespoon avocado oil; Sea salt; 3/4 cup chopped fresh parsley leaves; 1/4 cup chopped fresh basil leaves; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; Freshly ground black pepper; Caponata:; 2 tablespoons extra-virgin olive oil; 2 medium eggplants, diced; 2 small zucchini, diced; 1 poblano chile, diced small; 1 pint cherry tomatoes, halved crosswise; 1 small onion, diced small; Sea salt; 3 cloves garlic, minced; Caponata:; 2 tablespoons extra-virgin olive oil; 2 medium eggplants, diced; 2 small zucchini, diced; 1 poblano chile, diced small; 1 pint cherry tomatoes, halved crosswise; 1 small onion, diced small; Sea salt; 3 cloves garlic, minced; 1 teaspoon honey

Servings: persons

Salsa Verde:
2 cloves garlic, smashed
1 teaspoon capers
3 to 4 anchovy fillets
1 tablespoon avocado oil
Sea salt
3/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Freshly ground black pepper
Caponata:
2 tablespoons extra-virgin olive oil
2 medium eggplants, diced
2 small zucchini, diced
1 poblano chile, diced small
1 pint cherry tomatoes, halved crosswise
1 small onion, diced small
Sea salt
3 cloves garlic, minced
Caponata:
2 tablespoons extra-virgin olive oil
2 medium eggplants, diced
2 small zucchini, diced
1 poblano chile, diced small
1 pint cherry tomatoes, halved crosswise
1 small onion, diced small
Sea salt
3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red wine vinegar

1
For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.
2
For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Salsa Verde:, 2 cloves garlic, smashed, 1 teaspoon capers, 3 to 4 anchovy fillets, and more.

Yes, California Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Caponata

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