Caponata
INGREDIENTS Heat the olive oil in a large skillet over medium heat. Add the onion, fennel, celery, and peppers, season with 1 teaspoon salt, and drop in the bay leaves. Toss a few times to coat the vegetables in the oil, then cover and let sweat over low heat until tender, about 10 minutes. Heat ½ cup of the vegetable oil in another skillet over medium-high heat. Slide in the eggplants and cook, turning to brown all sides, about 6 to 7 minutes. Drain the eggplants on a paper-towel-lined baking sheet. Add the remaining ½ cup of oil to the skillet, and repeat with the zucchini, browning on all sides, about 6 to 7 minutes. Remove the browned zucchini, and let it drain along with the eggplant. Meanwhile, bring the vinegar and honey to a boil in a small saucepan, and cook until syrupy and reduced by about half, 2 to 3 minutes. When the onion, fennel, celery, and peppers are tender, uncover and add the sun-dried tomatoes (or regular tomato & mushrooms). Cook uncovered, to evaporate excess liquid, about 2 to 3 minutes more. Sprinkle in the capers and oregano. Pat the eggplants and zucchini dry, and season with ½ teaspoon salt. Add the eggplants and zucchini to the skillet with the other vegetables, and toss to combine. Drizzle in the reduced vinegar mixture, season with remaining ½ teaspoon salt (or as needed), and toss for a minute or two, just until the vegetables are glazed. Serve warm or at room temperature. |
