Walnuts, Celery, Drunken Raisins, Calabrian Chili
This recipe is a twist on classic caponata, a Sicilian sweet and sour eggplant specialty. It’s a great dish that can be made in advance and holds up on a picnic table over several hours.
Serves 6 / Prep Time: / Total Time:
- Place the raisins in a bowl. Bring the red wine to a boil, pour over the raisins, and soak for 1 hour.
- Bring a medium pot of salted water to a boil, add the cauliflower and blanch for 90 seconds. Strain the cauliflower, transfer to a large bowl and cool to room temperature.
- In a large sauté pan over medium heat, add the ¼ cup olive oil, the shallots, celery and oregano. Cook until the shallots and celery are translucent, about 5 minutes, stirring frequently. Remove from the heat and add to the cauliflower.
- Drain the raisins and add to the cauliflower along with the ½ cup oil, the walnuts, capers, Calabrian chili, capers, lemon juice, parsley, and lemon zest. Mix thoroughly and season to taste with salt and pepper.
Good substitutions for cauliflower are roasted eggplant, roasted winter squash, artichokes or beans.