Best Summer Squash Caponata Recipes

ROASTED SUMMER VEGETABLE CAPONATA

Steps:

• Toss the eggplant with 1 teaspoon salt in a colander. Let sweat 20 minutes.
• Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425º. Rub a sheet pan with a bit of olive oil, and place the peppers on it, cut side down. Roast in the oven until collapsing and the skin is browned, about 25 minutes. Let cool. Peel and cut into 1" squares. Set aside.
• Meanwhile, toss the zucchini with a tablespoon of the olive oil. Spread in one layer on another sheet pan and roast until tender and browned in places, about 20 minutes.
• When the eggplant is done sweating, blot it dry in a kitchen towel. Toss with 1 tablespoon of olive oil. Spread in one layer on another sheet pan and roast until tender and golden, tossing once with a metal spatula, about 30 - 40 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large soup pot or dutch oven. Add the onion and celery and saute over medium heat until tender, 15 to 20 minutes. Add the roasted vegetables, tomatoes and their juices, capers, olives, currants, vinegar, sugar and 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the mixture has reduced to a thick, chunky jam, 20 - 30 minutes. Taste for salt, then remove from the heat and stir in the parsley.
• Cool the caponata, then pack it into jars and store in the refrigerator for up to several weeks, or freeze for up to several months.

SQUASH CAPONATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
• In a small bowl, combine the red wine vinegar and the raisins. Set aside.
• Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
• When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

EASY CAPONATA

Steps:

• Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
• Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.