Recipe Provided By: Chef John Brandt- Lee of Avalon Restaurant
Ingredients:
2 tbsp Olive Oil
4 Large Cloves Fresh Garlic, crushed
1 Medium Yellow Onion, cut into ½ Inch cubes
2 Medium Red Bell Peppers, dice cut Into ½ inch cubes
1 ½ lbs Eggplant, unpeeled, cut Into ½ inch cubes
¼ Cup Champagne Vinegar (may substitute red wine vinegar)
¼ Cup Granulated Sugar
Pinch Herbs de Provence
2 Tbsp Capers, drained
Salt & Pepper, to Taste
Directions:
- Add olive oil to a large Sauté pan, cook over medium heat.
- Add garlic and sauté until a light golden brown.
- Add onions, peppers, eggplant and sauté until soft (depending on how old the eggplant is it may soak up the oil. Have extra oil on hand and add as needed).
- Push vegetables to one side of pan and on the other side add vinegar and sugar.
- Once sugar dissolves mix vegetables and liquid together.
- Add Herbs de Provence and capers.
- Cook 10 minutes more.
- Season with salt and pepper, to taste.
- You should have a nice balance between sweetness of the sugar and the acidity of the vinegar.
- You can adjust the taste to your liking by adding more of either ingredient.
Tip:
You may serve Caponata immediately. To use for future, spread Capavata out on a sheet pan and allow to cool in refrigerator. Place in an airtight container for up to 1 week. Caponata can be served warm, cold or at room temperature.