Caponata

Ingredients

• 1 cup capers 
• 6 rib celery cut into 1/4-inch slices
• 3 medium eggplants cut into small dice
• 2 tablespoons parsley leaves fresh chopped
• 3 cloves garlic thinly sliced
• 1 cup kalamata olives pitted chopped
• 2 cups tomatoes prepared
• 1 cup olive oil for frying plus more if needed
• 2  onions chopped
• 2 tablespoons oregano leaves fresh chopped
• 1.5 cups red wine vinegar 
• 1 cup roasted peppers red thinly sliced
• 12 servings salt and pepper black freshly ground
• 2 tablespoons sugar 
• 3 small baby squash yellow quartered cut into 1/4-inch pieces
• 3 small zucchini green quartered cut into 1/4-inch pieces

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Watch how to make this recipe.
2. In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
3. Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
4. While vegetables are still warm, combine with the roasted peppers, olives, and capers.
5. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat.
6. Add salt and pepper to taste.
7. Add the chopped herbs and marinara sauce and stir.
8. Serve the caponata at room temperature.