My Aunt gave me a caponata recipe over 20 years ago. Someplace along the way I lost the scrap of yellow paper with the list of ingredients. I continued to make it from memory, and it morphed over time. This is the current version.
Yield 10-12 servings
- Place pinot grigio and sugar in a small pot. Heat over high, stirring occasionally, until sugar has melted and wine comes to a boil. Add the raisins, and reduce heat to lowest setting. Cook raisins uncovered for 12 to 15 minutes stirring occasionally.
- While raisins steep in the wine heat a large deep skillet over medium heat. When hot add pine nuts and stir constantly until they are nicely toasted. Transfer to a cool bowl and return the skillet to the burner.
- Add the olive oil and onion. Stir occasionally for 5 minutes.
- Add garlic and red bell pepper. Stir occasionally for 4 to 5 more minutes.
- Add balsamic vinegar and increase heat to medium high. Stir constantly until most of the excess liquid has evaporated, about 2 minutes.
- Add zucchini, olives, capers, salt and pepper. Stir to combine.
- Cook uncovered until zucchini is very soft, but still holds its shape, about 8 to 10 minutes.
- Add the raisins and their cooking liquid. Stir to combine and season to taste with salt and pepper.
- Stir in pine nuts just before serving on toasted bread.
Andy Broder - KitchenThink