Sicilian Caponata is something like the better ratatouille (sorry, Frenchies). It’s more clever and more versatile at once. I love that it’s also eaten and enjoyed cold and on its own, not just as a side. I wish i could grow all the vegs that go into it in my own backyard. Those super pretty squashes, the yellow and the green one, were grown in my boyfriend’s parents’ garden. So much better than store-bought.
[gap height=”20″]I’m currently working on the blog’s redesign. It’s such a lot of work! i can’t imagine how others do this. Seriously humbled. And then i’m also finishing my work at my current job, you know. I’m actually going to leave advertising and start in marketing. Life is one big adventure, I’m so happy and so lucky to have so many golden opportunities. It’s like a constant learning curve and i’m soaking every small and big lesson up. Sponge-sponge! I only wish i had a couple of days left for the blog so i could show you some progress on the blog… Darn. Wish me luck and then i’ll be back here in due time with news and changes! [gap height=”10″]
PS: the story about those pretty, pretty enamel plates…? I spotted them at
the cock eatery in helsinki and desperately wanted one. I asked / offered to buy one but the owner gave me two as a gift instead, stating that bloggers needed supporting. So sweet and i’ll never forget my unexpected souvenirs!
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[fourcol_one][/fourcol_one][twocol_one] Sicilian Caponata
Serves 4 to 8 people
Ingredients:
1 large, firm aubergine, diced
1 yellow summer squash (zucchino), deseeded and diced
1 green summer squash (zucchino), deseeded and diced
1 red pepper, deseeded and diced
1/2 white onion, finely chopped
2 garlic cloves, minced
4 fresh tomatoes, diced
1 can tomatoes
1 stalk celery, slices
1 cup black, pitted olives, chopped
3 tbsp. capers, drained
1/2 organic lemon, zest and juice
1 tbsp. dried oregano
3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. honey
1 bunch parsley, leaves and stems, chopped
salt and pepper
Directions:
Heat the olive in a large pan. Add the aubergine, squashes, peppers and onion and sweat until nicely browned. Add the garlic and parsley stems and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry. Drizzle over the vinegar. then add the canned tomatoes, parsley stems and oregano. Let everything simmer for about 15 minutes or until tender. Remove from the heat and simply stir in the fresh tomatoes into the still warm mix, as well as the celery, olives and capers. Season with salt, pepper, honey, lemon juice and zest. to finish, sprinkle with the chopped parsley leaves. Serve warm as a side or at room temperature with only some crusty bread.
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