Caponata With Poblanos and Roasted Garlic
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
8 cups
- Serves:
- 25
ingredients
-
Roasted veggies
- 2 bulbs garlic, tops cut off
- oil, for garlic just to drizzle
- 4 poblano chiles
- 1⁄3 cup olive oil or 1/3 cup walnut oil
- 5 cups peeled diced eggplants
- 1 cup diced yellow squash
- 1 celery, diced
- 2 cups diced onions
- 2 cups diced tomatoes
- 1⁄2 cup diced black olives
- 1⁄4 cup rinsed capers
- 1⁄4 cup pine nuts
- 2 tablespoons raisins, chopped or 2 tablespoons dried currants
- 1 tablespoon fresh minced basil
- 1 tablespoon fresh minced oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon cocoa
- 2 tablespoons sugar
- 1⁄2 cup balsamic vinegar (Red or white)
directions
- Place garlic in foil cut side up, drizzle with oil and wrap in foil.
- In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
- Turn oven off and leave garlic in oven.
- In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
- Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
- If garlic wasn`t tender add now squeezing it into the mix of veggies.
- Stirring occasionally!
- Jar or place in a sealed container and refrigerate.
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Reviews
-
Hubby absolutely loved this! I would probably give it a 3-4, but that's because I think it's just not something I care for and is no fault of the recipe. (This was my first time trying caponata, and I've discovered I prefer my veggies warm unless it's a green salad), so I'll base my review on what he said. This was a wonderful complex blending of flavors! I loved the number of different types of veggies and spices involved, it allowed for a really complex flavor and a created a gorgeous multicolor salad! One other note: the total time involved to make this was much longer for me. With the roasting and all of the chopping, it was at least 2 hours, maybe closer to 2.5, so be sure you have enough time set aside to make this. Thanks Rita for posting this unique veggie recipe! I'm glad I tried it, and will keep it in mind as a canning gift for people I know like relishes. Made for Newest Zaar tag.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey