“Caponata” is a broad time period for combined vegetable dishes, and this one is especially near our hearts because it’s a household recipe which comes from Eva’s mom, Mamma Rosa! It’s very straightforward to make, with an irresistible candy and bitter style. That is at all times a favourite of visitors who be part of us in Calabria, and Mamma Rosa can by no means make sufficient to fulfill the demand!
Sometimes, Mamma Rosa contains contemporary Calabrian peppers into her caponata for a spicy kick. The spherical, tomato-shaped peppers she makes use of are troublesome to search out outdoors of Calabria. You’ll be able to skip them and the dish shall be simply pretty much as good, albeit milder, or you possibly can substitute them with one or two jalapeño peppers or any contemporary chili of your alternative.
Watch the Pasta Grammar video:
CAPONATA DI MAMMA ROSA RECIPE
For this recipe, you will have:
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Additional-virgin olive oil
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1 massive russet potato, peeled and cubed
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1 massive bell pepper, sliced
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1 or 2 contemporary jalapeño peppers, sliced, or to style (elective, see above)
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½ massive eggplant or 1 small eggplant, cubed
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2 zucchini, cubed
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Salt
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½ cup white or purple wine vinegar, or to style (attempt to discover a robust vinegar, you need loads of acidity)
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Plain dry breadcrumbs, to style
Pour sufficient extra-virgin olive oil into a big pan to generously coat the underside and warmth over medium warmth. When the oil is sizzling, add the potato, bell pepper and jalapeños, and sauté for five minutes.
Subsequent, add within the eggplant and zucchini. Generously salt the greens and proceed to sauté them till the potatoes are tender and golden brown.
Pour within the vinegar, improve the warmth and convey to a brisk simmer for about 30 seconds. Stir within the breadcrumbs.
For greatest outcomes, let the dish cool to room temperature earlier than serving.
