Tex-Mex Caponata

Tex-Mex Caponata Recipe from Mexico with Eggplants, Jalapeno Pepper, and Red Wine Vinegar

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Tex-Mex Caponata is a delicious and flavorful dish that combines the traditional Italian caponata with a Tex-Mex twist. This dish is perfect for those who love bold flavors and a touch of spice in their meals.

History

Caponata is a traditional Italian dish that typically consists of eggplant, tomatoes, onions, and other vegetables cooked in a sweet and sour sauce. The Tex-Mex twist on this classic dish adds jalapeno peppers, cilantro, and other Tex-Mex ingredients to give it a spicy kick.

Ingredients

nonstick cooking spray
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 red onion, chopped
3 cloves garlic, peeled
1.25 lb (567 g) eggplants, cubed
1-2 jalapeno pepper, seeded and minced
0.25 cup chopped cilantro leaves
1 tbsp drained capers
1 tbsp dried currants
1 tbsp chopped pine nuts
1 tbsp red wine vinegar
1 tsp Morton Lite salt
freshly ground black pepper

How to prepare

1. Preheat the oven to 425°F (218°C).
2. Line 2 baking sheets with aluminum foil and heavily spray them with cooking spray.
3. Set the baking sheets aside.
4. Remove the seeds from the peppers and cut each pepper vertically into quarters.
5. Take 2 to 3 pieces of the peppers at a time, stack them, and cut them horizontally into 0.25 inch strips. Place the strips in a large mixing bowl.
6. Add the garlic and onion to the bowl.
7. Toss the ingredients well.
8. Arrange the vegetables in a single layer on one of the prepared baking sheets. Spray them liberally with cooking spray until they are well coated.
9. Place the baking sheet on a rack set in the middle of the oven.
10. Arrange the eggplant on the other prepared baking sheet.
11. Spray the eggplant with cooking spray until it is well coated.
12. Loosely cover the eggplant with a large piece of foil.
13. Place the baking sheet on a rack set toward the top of the oven.
14. Set a timer for 10 minutes.
15. After 10 minutes, stir the peppers and return them to the oven.
16. Stir the eggplant, turning the cubes.
17. Cover the eggplant again with foil and return the baking sheet to the oven.
18. Bake both pans of vegetables for another 10 minutes.
19. Scrape the softened pepper mixture back into a large bowl and set the garlic aside.
20. Stir the eggplant, turning the cubes.
21. Cover the eggplant again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.
22. Meanwhile, coarsely chop the roasted garlic and add it to the bowl of roasted peppers and onions.
23. Add the jalapeno, cilantro, capers, currants, pine nuts, and vinegar to the bowl.
24. When the eggplant is done, scrape it into a separate bowl.
25. Add the salt and black pepper to the eggplant.
26. Mix the ingredients with a fork until the caponata is well blended and creamy.
27. Set the caponata aside to cool.
28. If possible, refrigerate the caponata overnight before using.

Variations

Add black beans or corn for an extra Tex-Mex twist.
Substitute the eggplant with zucchini or yellow squash for a different flavor profile.
Add diced tomatoes for a more traditional caponata flavor.

Cooking Tips & Tricks

Make sure to evenly coat the vegetables with cooking spray before roasting to ensure they cook evenly.

- Be sure to stir the vegetables halfway through the cooking process to ensure they cook evenly.

- For a spicier dish, leave the seeds in the jalapeno peppers. For a milder dish, remove the seeds before mincing.

Serving Suggestions

Serve the Tex-Mex Caponata as a side dish with grilled chicken or fish.

- Enjoy it as a topping for tacos or nachos.

- Serve it as a dip with tortilla chips or crusty bread.

Cooking Techniques

Roasting the vegetables adds a depth of flavor to the dish.

- Mixing the roasted vegetables with the other ingredients allows the flavors to meld together.

Ingredient Substitutions

Substitute red wine vinegar with balsamic vinegar for a sweeter flavor.

- Use raisins instead of currants for a different texture.

Make Ahead Tips

The Tex-Mex Caponata can be made ahead of time and stored in the refrigerator for up to 3 days.

- The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve the Tex-Mex Caponata in a colorful bowl garnished with fresh cilantro leaves. - Drizzle with a balsamic glaze for an extra touch of sweetness.

Pairing Recommendations

Pair the Tex-Mex Caponata with a crisp white wine or a cold beer.

- Serve it alongside a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

160

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 6g

- Sugars: 12g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 120% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

This recipe contains nuts (pine nuts).

Summary

This Tex-Mex Caponata is a healthy and flavorful dish that is high in fiber and vitamins. It is a great option for those looking for a nutritious and delicious meal.

Summary

Tex-Mex Caponata is a delicious and flavorful dish that combines the traditional Italian caponata with a Tex-Mex twist. With its bold flavors and spicy kick, this dish is sure to be a hit at your next meal. Enjoy it as a side dish, topping, or dip for a tasty and nutritious meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tex-Mex Caponata. It was many years ago, during a trip to Texas, when I stumbled upon a quaint little restaurant in the heart of the Texan countryside. The aroma of spices and herbs filled the air as I entered the cozy eatery, and I knew I was in for a treat.

I was greeted by a friendly waitress who handed me a menu filled with all sorts of delicious Tex-Mex dishes. As I scanned the options, my eyes landed on something called Tex-Mex Caponata. Intrigued by the name, I asked the waitress what it was. She explained that it was a unique twist on the traditional Italian dish, with a spicy Tex-Mex flair.

I decided to give it a try, and when the dish arrived at my table, I was blown away by the explosion of flavors and aromas that hit my senses. The tangy sweetness of the tomatoes, the earthy richness of the eggplant, and the kick of the jalapenos all came together in perfect harmony.

I knew right then and there that I had to learn how to make this dish myself. So, I asked the waitress if she could share the recipe with me. She smiled and told me that it was a closely guarded secret, but she offered to give me a few tips on how to recreate it at home.

Over the next few weeks, I experimented with different ingredients and techniques, trying to capture the essence of that unforgettable dish. I reached out to friends and family members who were skilled in the art of Tex-Mex cooking, and they shared their own tips and tricks with me.

One day, after many failed attempts and countless hours spent in the kitchen, I finally stumbled upon the perfect combination of flavors and textures that truly captured the spirit of Tex-Mex Caponata. I was overjoyed with my success and couldn't wait to share my creation with my loved ones.

I hosted a dinner party and served the Tex-Mex Caponata as the star of the show. My guests raved about the dish, praising its bold flavors and unique twist on a classic recipe. They couldn't believe that I had managed to recreate the restaurant's signature dish so perfectly.

From that day on, Tex-Mex Caponata became a staple in my culinary repertoire. I made it for family gatherings, potlucks, and special occasions, always receiving high praise and requests for the recipe. I was proud to have mastered such a complex and delicious dish, thanks to the inspiration and guidance of that fateful day in Texas.

As the years passed, I continued to refine and perfect my recipe, incorporating new ingredients and techniques to keep it fresh and exciting. Each time I made Tex-Mex Caponata, I was transported back to that cozy little restaurant in Texas, where I first fell in love with the bold flavors of Tex-Mex cuisine.

Now, as I pass this recipe down to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy and inspiration in your own culinary adventures, and may it always remind you of the sense of wonder and discovery that sparked my love for cooking so many years ago. Enjoy!