Caponata has been revered throughout Italy prepared in too many ways to even mention. . With the Mediterranean on one side and the Adriatic on the other, it goes without saying that seafood and fish would find their way into caponata. I have taken the liberty to indulge that influence below to create a subtly flavored Mariners Caponata. Sardines have been a way of life here in New England so it is only natural to add them to a great, Italian spiced dish.
For 3 people
- 8 ounce(s) fresh asparagus
- 1 medium-sized eggplant, peeled, cored and diced
- 1 (3.75 ounce) can sardines in olive oil
- 1/4 cup(s) olive oil
- 1 teaspoon(s) minced garlic in oil
- 1 medium carrot, peeled and sliced thin
- 1 lb(s) poatoes, peeled and diced small
- Juice and grated rind of 1 lemon
- 1/4 cup(s) apple cider vinegar
- 1 tablespoon(s) capers
- 2 teaspoon(s) honey
- Salt and black pepper to taste
- Slices of toasted Foccacia bread, optional
Mariners Caponata Directions
- Trim the asparagus and cut into 1" pieces: set aside. Place the eggplant in a large bowl and liberally sprinkle salt over them, turning so that most of the dices are touched by the salt. This shouldn't take any more than 2-3 teaspoons. Let this set for 20 minutes. Rinse well under cold water, let drain and pat dry with paper towels.
- In a large skillet, add the olive oil and garlic over medium-high heat. When hot, add the carrots and saute for 3-4 minutes, or until starting to soften. Add the eggplant, asparagus, potatoes, juice and rind of lemon. Cook, while frequently stirring, for 3-4 minutes, or until carrot is crisp tender. Reduce heat to medium-low and add vinegar and capers. Allow to simmer 2 minutes.
- Remove from heat, add honey and season to taste with salt and pepper. Serve with sardines lining each plate.