Caponata with Pecorino Romana
Similar to ratatouille, this Sicilian classic is a vibrant stew made with eggplant, roasted bell peppers, tomatoes, onions, raisins, and olives mixed together with lots of good olive oil. It’s one of those dishes where the final product exceeds the sum of its parts. Fruity olive oil is essential to the success of this dish; it is the facilitator of all the ingredients. Caponata can be served warm or at room temperature, as an antipasto, a side dish, or a topping for Crostini (page 27) or pizza.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
Put the raisins in a ramekin and pour in 1/2 cup of the oil to cover and 1 tablespoon water. Toss in the rosemary. Cover with aluminum foil and bake until the raisins are plump and the oil takes on some raisin color, 30 minutes. Remove from the oven and set aside to cool.
Step 3
Put a large, deep skillet over medium-high heat and coat with 1/4 cup of the oil. When the oil is shimmering, add the eggplant and cook, stirring often, until it gets soft and brown, 3 to 5 minutes; season with salt and pepper. Feel free to add a little more oil to the pan if the eggplant is looking too dry. Pour in the wine and cook until evaporated, about 30 seconds. Add the tomatoes, stirring to incorporate. Simmer for 5 minutes or until the mixture loses some of its moisture and the ingredients meld together.
Step 4
Scrape the eggplant mixture into a bowl. Wipe out the pan with paper towels and return to medium-high heat. Drizzle with the remaining 2 tablespoons oil. Add the onion and sauté until soft, 3 to 5 minutes; season with salt and pepper. Add the garlic and sauté until fragrant, 1 minute. Scrape the onion mixture into the bowl with the eggplant. Add the red peppers, olives, and raisins with a few tablespoons of the raisin oil. Discard the rosemary. Toss in the basil and mix everything together. Serve topped with cheese shavings.
