Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Rustic Italian Dinner [1]
Sardines and Caponata
Ingredients:
Marinated Sardines:
- 12 ounces (340 g) sardines, cleaned and butterflied
- ¼ cup (60 ml) olive oil
- 3 lemons, juice only
- 1 garlic clove, crushed
Caponata:
- 1-2 eggplants, cut into 1-inch (2.5 cm) cubes
- ¼ cup (60 ml) olive oil, divided
- Salt
- 1 yellow onion, diced
- 1 red bell pepper, diced
- ½ bulb fennel, diced
- 1-2 stalks celery, diced
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1x 14-ounce (411 g) can crushed tomatoes
- ¼ cup (60 ml) Kalamata olives, chopped
- ¼ cup (60 ml) golden raisins
- 3 tablespoons (45 ml) red wine vinegar
- 2 tablespoons (30 ml) capers, drained
- 1 tablespoon (15 ml) honey
- ¼ teaspoon (1.25 ml) red pepper flakes
- 1 bay leaf
- ¼ cup (60 ml) chopped mix of mint, Italian parsley and basil
- Crostini, to serve
Method:
For the Marinated Sardines:
- In a glass or non-reactive bowl, combine the sardines, olive oil, lemon juice, and garlic clove. Cover the bowl with plastic wrap and transfer to the refrigerator until the fish has turned opaque, 30 minutes to 1 hour.
For the Caponata:
- Preheat the oven to 425 F (220 C). Line a baking tray with parchment paper.
- In a bowl, combine the eggplant and 3 tablespoons (45 ml) of the olive oil. Season with salt, toss to coat, and spread the eggplant on the prepared tray. Roast until deeply golden, 30-35 minutes.
- Meanwhile, in a Dutch oven or heavy-bottomed pot over medium heat, warm the remaining olive oil.Add the onion, bell pepper, fennel, and celery to the pot. Season with salt and pepper and cook, stirring often, until the vegetables are softened and just starting to colour, 10-12 minutes.
- Add the garlic and cook until fragrant, 30 seconds.
- Add the tomatoes and stir to combine.
- Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf, stirring to combine everything. Bring the mixture to a simmer, then reduce the heat to medium-low. Allow to simmer for 10-12 minutes or until the eggplant finishes roasting, stirring occasionally.
- Discard the bay leaf. Scrape the roasted eggplant into the pot and stir to combine. Allow the mixture to return to a simmer.
- Stir in the chopped herbs and once well combined, remove the pot from the heat.
- Spread the mixture out onto a new parchment-lined tray and allow to cool to room temperature.
To Serve:
- Remove the sardines from their marinade and blot on paper towel.
- Spoon a generous helping of caponata onto each crostini. Top each with a sardine and serve immediately.