|2 servings||calories per servings 880||protein serving 96 g||carbs per serving 46 g||total fat per serving 30 g|
Caponata is a traditional Sicilian dish served as a side, appetizer or relish. There are many variations, but it always contains eggplant, tomatoes and onions cooked in olive oil and seasoned with vinegar - in this case, balsamic, which adds a touch of sweetness to the vegetables and a final flourish to tender seared steak. Complete the dish with crusty bread and shaved Parmesan, and you have a dish that’s as satisfying as it is refreshing.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||46 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Peel, halve and thinly slice onion.
• Cut eggplant into 1 inch dice.
• Discard pepper stems and seeds. Cut flesh into 1 inch dice.
• Chop tomato, collecting all juices.
• Pick and thinly slice basil leaves.
• Slice ciabatta.
Place a saucepan over medium heat. Add 2 teaspoons olive oil. When oil is warm, add onion, eggplant and 1/4 teaspoon kosher salt. Cook, stirring often, until onion begins to become translucent, about 2 minutes.
• Stir in peppers. Cook, stirring often, until peppers are shiny and begin to wilt, about 2 minutes.
• Stir in tomato and juices. Cook, stirring often, until tomato begins to sweat, about 2 minutes.
• Stir in red wine, capers and half of vinegar. Simmer, stirring occasionally, until vegetables are just tender, 5-8 minutes.
• Keep warm over very low heat, stirring occasionally.
While caponata simmers, season steak on all sides with a total 1/2 teaspoon kosher salt.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned, about 2 minutes.
• Lay steaks in the pan, and cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well.
• Transfer steaks to a plate. Let rest 5 minutes.
While steak rests:
• Drizzle bread with a total 1 teaspoon olive oil.
• Toast bread as desired.
Stir basil into caponata. Taste and adjust seasoning as desired with kosher salt.
• Slice steak against the grain.
• Divide caponata between 2 plates.
• Fan steak over caponata. Drizzle with steak juices and remaining vinegar.
• Garnish with Parmesan. Serve with bread, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...