Recipe: Delicious x Healthy Caponata

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Yesterday I wrote about the easiest sunny side up recipe,


and on the side of the eggs, I put tomato sauce which comes from my Italian dish Caponata.

According to my Italian friend, the dish originates from Sicily, and even Italians are confused about what exactly is a caponata. 

"Lots of eggplants!! And probably, you wouldn't use tomato for caponata" my gourmet Italian friend said :)

It resembles Ratatouille from France, too. If anybody knows the exact difference would you please enlighten me :)

Anyways, I think the caponata kind of dish comes very handy to put as a healthy vegetable dish on the side of your eggs. meat, fish, etc. 

If you add milk, fresh cream, or cheese, it becomes a cream sauce.

If you add tomato, then it can be a tomato sauce.

I even add Japanese curry, too.

I want to share how I cook it.


Recipe: Caponata



Ingredients

  • 1 eggplant

  • 1 zucchini

  • 1 bell pepper

  • 1 onion

  • salt

  • olive oil

  • black pepper

  • paprika powder

  • thyme, sage, oregano, can be any herb you like

  • bacon...20g

  • garlic...1 clove

  • cooking wine...1/2 cup

  • dried bay leaf...1 (optional)








Instructions

  1. Heat frying pan, and put few drops of olive oil. Place the bacon in low heat, and let the oil come out of the bacon.

  2. Add minced garlic and let it give off the garlic smell. Add all vegetables.
  3. Add white wine, bay leaf and let the wine blend and evaporate to the caponata.
  4. When the eggplant is ready to eat, it's ready.
*At this point you may add:
  • diced tomato: tomato sauce or tomato soup
  • water/chicken soup stock: soup
  • milk/cream: white sauce
  • curry powder: curry

Key Points:

  • You should cool the caponata, then heat it for a better taste. The more you repeat the process of heating and cooling, the more flavor you get.
  • When you put white wine, it turns acidic so I sometimes put the fruit to neutralize the acidity. (some put sugar)
  • I personally don't use dill, but I heard it's popular to use it in Italy. You should use the herb you like.
  • Both of my parents cook really nice curries, but I think this recipe I was influenced by her to put wine and some kind of fruit.
  • I usually add onto the caponata with vegetables, mushrooms, etc, and have this ready to eat in the fridge most of the time. It's such a convenient dish!
If I can not think of anything to eat, a lot of times I take the caponata, top cheese, and stick it in the toaster/oven. In the last minute or so in the oven, I drop soy sauce over the cheese. Herbs, olive oil, and paprika powder are my favorite to make it beautiful and tastier🤤




Follow me for more to come :)

I hope the caponata recipe helps you to make your cooking a lot easier, tastier, and healthier!

In this blog, I post my food trips around the world, as insights into Japanese food in comparison to all the different cuisines I encounter through my trips.

I have traveled to many places in Japan, so I will be sharing what I know to better plan your trip to my home country, Japan!















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