Salt-packed capers are tender, with a fuller, more complex flavor compared to capers in liquid brine.
Be sure to rinse them well before using.
Serve the caponata with crostini as an appetizer or use as a topping for chicken or fish.
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans.
Set the colander in the sink to drain for 1 hour.
Meanwhile, heat 1/4 cup oil in a large skillet over medium heat.
Add bay leaves and let sizzle for about 1 minute to flavor the oil.
Stir in onions and celery.
Stir in olives; transfer the mixture to a large bowl.
When the eggplant is ready, rinse under running water to get rid of as much salt as possible.
Dry thoroughly on paper towels.
Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot.
Add chiles; cook, stirring, until softened, 5 to 10 minutes.
Transfer the eggplant and chiles to the bowl with the tomato mixture; gently stir to combine.
Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat.
Simmer until thickened and reduced to about 1/4 cup, about 5 minutes.
Stir into the vegetables along with parsley and basil.
Serve at room temperature.
To make ahead
Cover and refrigerate for up to 1 week.
Bring to room temperature before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
