- 3 Tablespoons extra virgin olive oil
- 11/2 Cups pumpkin; peeled, seeded and cut into 1/2-inch cubes
- 1/3 cup diced onion
- 2 garlic cloves, minced
- 1 seeded and minced jalapeño
- 1 Teaspoon sugar
- 1 Teaspoon pumpkin pie spice
- 1 can (14 ounces) Italian plum tomatoes, drained and coarsely chopped
- 11/2 Cups California raisins
- 2 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- 1/4 Cup chopped Italian parsley
In large skillet, heat oil over medium-high heat. Add pumpkin, onion, garlic and jalapeno; cook until lightly browned. Sprinkle with 1 teaspoon sugar and pumpkin pie spice; cook 2 minutes more. Stir in tomatoes, raisins, vinegar and 1 tablespoon sugar; simmer 15 minutes. Stir in parsley and season to taste with salt. Chill for several hours or overnight. Warm to room temperature and turn into serving dish accompanied with crackers or toasted baguette slices for dipping. Makes a great condiment for grilled fish or chicken, too.
Notes: Sweet chewy raisins and fresh pumpkin replace the traditional eggplant in this version of caponata. Warm aromatic spices and a touch of fiery jalapeño add an incredible depth of flavor. Colorful and delicious . . . every bite is alive with flavor. Fantastic served on grilled baguette slices.