As summer approaches, there are more and more summer foods I like to make. Sadly, not yet with local peppers, but with some imports from Spain or other warmer climates. Organic, always organic. The thing with caponata at our house is – not everyone likes it. Sadly, we do not make it very often, but every time I do, I think to myself: “Why, Signe, why don't you make this more often?” I promise I will if you will :)
4 tbsp olive oil for cooking
2 red peppers
100 g celery stick, small cubes
15 g cloves garlic, thinly sliced
1 zucchini, cut into small cubes
200g can crushed tomatoes
1/2 organic orange zest, finely grated
4-5 sprigs saffron
50 g organic skin-on almonds, chopped
2 tbsp raisins
2 anchovies, rinsed and chopped
small bunch of basil – stalks very thinly chopped, leaves roughly
2 tbsp chopped fresh peppermint
sea salt to taste
freshly ground pepper
Heat two pans over medium heat. Add two teaspoons olive oil in each.
When the oil is hot, add the chopped pepper in one pan, and the celery and garlic and zucchini in the other. Sauté on medium-low for 15 minutes, stirring both occasionally so they don't stick and burn.
Once the vegetables are done, add tomatoes, orange zest, saffron, almonds, raisins and anchovies, basil and salt (remember, that anchovies are salty too). Cover and let simmer for 20 minutes on very low heat. It has to be thick but still juicy. When it's done, add peppermint, pepper and more salt if needed. Mix and serve hot or cold on freshly grilled bread.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s