Roasted Vegetable Caponata
with Pita Crisps
by cookbook author Barbara Scott-Goodman
Simply spread on Pita Crisps, crackers
or bread, caponata makes a great hors d'oeuvre. It is
also an excellent accompaniment to grilled lamb or beef.
Since it will keep for up to a week in the refrigerator,
it's a very good do-ahead party dish.
Yield: 6 cups
Place the raisins in a small saucepan
and cover with the wine. Bring to a simmer over medium
heat and cook for 3 minutes. Set the mixture aside.
- 1/2 cup golden raisins
- 3/4 cup dry red wine
- 3 medium eggplants, peeled and
cut into 1/2-inch slices
- 2 large red onions, cut into 1/2-inch
- 1/2 cup olive oil
- 1 can (28 ounces) plum tomatoes
- 3 Tablespoons drained capers
- 1 cup Kalamata olives, drained,
pitted and sliced
- 1 jar (5 1/2 ounces) pitted Spanish
- 1 jalapeño chile, stemmed,
seeded and minced
- 1/3 cup balsamic vinegar
- 1/2 cup shredded fresh basil leaves
- 1/2 cup finely chopped flat-leaf
- Salt and freshly ground black pepper
- Crackers, bread, or Pita Crisps
(see following recipe)
Preheat the oven to 400°F.
Brush the eggplant and onion slices
with olive oil and place in separate roasting pans.
The vegetables can overlap a bit. Roast the vegetables
in the oven, turning once, until they are soft and lightly
browned, 25 to 30 minutes. Cool until easy to handle.
Meanwhile, drain the juice from the
tomatoes into a large mixing bowl. Stir the raisin mixture
into the juice. Chop the tomatoes and add along with
the capers, olives and jalapeno chile.
Chop the roasted eggplant and onion
into coarse chunks and add them to the tomato mixture.
Add the vinegar, basil and parsley and season the mixture
with salt and pepper. Cover and let the mixture mellow
overnight in the refrigerator. Note: the caponata will
keep for up to a week in the refrigerator.
Before serving taste and adjust the
seasonings, if necessary. Serve at room temperature
or slightly warmed with crackers, bread, or Pita Crisps.
Yield: About 13 dozen crisps
- 10 (5-nch to 6-nch) pita pockets
- 3/4 cup olive oil
- 2 teaspoons paprika
- Kosher salt to taste
Preheat the oven to 350°F.
Using a sharp knife, halve the pitas horizontally. Stir
together the olive oil and paprika. Brush the rough
sides of the pitas with the paprika oil and season with
Cut each pita into 8 wedges and bake
in single layers on a large baking sheet in the middle
of the oven for 10 minutes or until crisp. Cool and
serve. Note: the pita crisps can be made up to 2 days
ahead of time and stored in sealable plastic bags at
Garrett Olivers Beer Match:
Belgian Wheat Beers (Blanche de Chambly, Allagash White,