I'm Sicilian, but this is my first time making Copanata...gasp! I can tell you one thing(or maybe two things)...this is delicious and it won't be my last time making it!
This Copanata is made with oven roasted eggplant, red bell peppers, onions and celery. It is then sautéed in olive oil with lots of fresh garlic, sun dried tomatoes, tomato paste, tomato sauce, green olives, fresh basil and other seasonings. The flavors of the veggies are so intense from roasting! And the sautéing brings all the other ingredients together to create such a deep, rich taste. I like to serve it warm or cold as an appetizer to spread on crusty Italian bread or with a cheese platter. Perfect with a nice cold glass of wine!
My inspiration for this recipe came from my foodie friend Brian of The Bipolar Cook. The recipe he posted was handed down from his Grandmother. I took that recipe and tweaked it to suit my families taste. But either way, it's a must try recipe!
1 very large eggplant (2lbs.) - peeled and chopped
6 tbls. olive oil
1 large onion, sliced thin
4 large cloves garlic, minced
6 sun dried tomatoes, sliced thin
1 red bell pepper, seeded and chopped
2 celery ribs, chopped
1/2 cup tomato paste
1 can (8 oz.) tomato sauce
1 cup chopped green Spanish olives with pimentos
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
6 large fresh basil leaves chopped
Preheat oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
Place the chopped eggplant on one baking sheet.
Drizzle with 2 tbls olive oil and toss to coat. Then spread it out evenly.
On the second baking sheet place the chopped celery, onions and red peppers. Sprinkle with olive oil and spread out evenly. Place the baking sheets in the oven and roast for about 15 minutes. Then stir the veggies and roast another 10 minutes or until tender.
Remove from oven and set aside.
Heat a large skillet on medium with 2 tbls. olive oil. Saute garlic with sun dried tomatoes for about 2 minutes or until slightly golden. Then tomato paste, tomato sauce, green olives, salt, black pepper, cayenne and basil. Cook for about 2-3 minutes. Then add in all the roasted veggies.
Stir cook for about 5 minutes.
Taste and add more salt and pepper if needed.
Serve warm or chilled.
Perfect as a spread on crusty Italian bread or with a cheese platter.
Makes about 1 quart.
This post belongs to My Recipe Journey food blog.