Autumn Harvest Caponata
The recipe is a great way to celebrate the rich autumn harvest. For those who never had caponata before it will be a delicious surprise.
6 Servings
½ red onion, diced
½ sweet onion, diced
1 bulb fennel, cut to ¼” cubes
1 small celery root, ¼” cubes
1 celery stalk, ¼” cubes
½ acorn squash, peeled and cut to ¼” cubes
½ red bell pepper, cut to ¼” cubes
½ yellow bell pepper, cut to ¼” cubes
1 cup oven-roasted plum tomatoes
¼ cup sweet garlic cloves
extra virgin olive oil
½ tablespoon Kosher salt
FOR OVEN-ROASTED TOMATOES
1 lbs vine-ripened tomatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1 teaspoon of sugar
SWEET VERMOOTH GARLIC
3/4 cup dry vermouth
12 pealed garlic cloves
3 tablespoons olive oil
1 teaspoon Kosher salt
Preheat the oven to 350F.
Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if don’t have time bake them on 250F for 45 minutes.
In a small saucepan mix 3/4 cup dry vermouth, 3 tablespoon olive oil, salt and the pealed garlic cloves. Simmer for 20 min.
In a large skillet over medium heat sauté the diced onion with 3 tablespoons olive oil. Add the fennel and cook until soft and the edges get golden finish. Add the rest of the vegetables – celery root, celery stalk, acorn squash, red and yellow bell peppers. Mix well, lower the heat if necessary , and cook them for 20 minutes while stirring occasionally. Once cooked combine with the oven roasted tomatoes and the vermouth garlic cloves.
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