Cook the Book: Bottega Caponata

Course Main Dishes

Ingredients in this Recipe

1 dried red chile pepper
1 green bell pepper, cored, seeded, and cut into 1 inch squares
1 large red onion, cut into 1 inch dice
1 tablespoons sugar, or to taste
1 yellow bell pepper, cored, seeded, and cut into 1 inch squares
1/2 cup loosely packed basil leaves, chopped (reserve 2 basil stems)
1/2 cup Picholine or large Greek or Sicilian olives, halved and pitted
2 cups crushed seeded canned San Marzano tomatoes
2 garlic cloves, crushed
2 large globe eggplants, or 3 small Japanese eggplants, cut into 1 inch cubes
2 red bell peppers, cored, seeded, and cut into 1 inch squares
2 tablespoons good quality red wine vinegar or sherry vinegar, or to taste
3 celery stalks, cut into 1 inch pieces, blanched in boiling water until just tender, cooled in ice water, and drained
3 tablespoons capers
4 thyme springs
About 1/2 cup olive oil
Kosher salt and freshly ground black pepper

See Full Recipe at Serious Eats