La Caponata
this is a delightful Fall dish, using aubergines, seafood, capers all in tomato sauce, that I serve over a plain risotto, with a bay leaf.
250 g Tomato sauce (passata)
2 aubergines
2 small onions
1 small carrot
50 g frutta di capero
100 g seafood cocktail (mussels, shrimp, calamari)
White wine
Harissa
olive oil
salted butter
bouillon cube
pepper
tarragon. rosemary
Cut the onions, carrots and aubergines into small cubes, pieces and brown them in the butter and olive oil, adding on the bouillon harissa and herbs. Once browned, add in a bit of white wine and then add in the seafood cocktail and stir briskly. Add in the tomato sauce and capers , adding water as necessary to have sufficient sauce, tasting from time to time.
Make a plain risotto, adding in only a bay leaf. Serve in a deep dish, spooning in a generous amount of the Caponata.
Buon appetito!
Vignes et Mets 