We spent days trying to finish all the food we made for Super Bowl Sunday. We ate a lot of beans and rice burritos doused with salsa and guacamole. Thankfully, it's all over. The fridge is cleared of leftovers and we can finally start anew. What better way to do that than to try a new recipe?
Caponata is an Italian eggplant relish that can be served warm or cold with bread or pasta. Here, I've chosen to pair it with homemade rosemary foccacia. There are a lot of caponata recipes out there. They generally include onion, garlic, eggplant, celery, pine nuts and red wine vinegar. I made mine based on the recipe from Sundays from Moosewood Restaurant, which has all the basics plus tomatoes, bell peppers, olives, and capers. I have also read recipes that call for honey and oregano. That will be for another day.
There is a lot of chopping and dicing involved with this recipe but cook time is fairly short. I like how all the flavors melt together and complement each other. We'll be making this one again soon.
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