A very very loose recipe, which should be adapted to your taste.
2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste
1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.
Serve atop grilled skirt steak and you will be happy happy happy.
I brought caponata to a friend’s birthday party and no one could pronounce the damn thing. No matter how you try to pronounce it, caponata is a stupidly simple eggplant dish that is perfect atop fresh or toasted Italian bread.
Sweat onions in extra-virgin olive oil until translucent. Throw in a good amount of thinly sliced garlic and cook until fragrant, without taking on any color. Add peeled, diced eggplant and cook until softened, stirring frequently and adding more oil as needed so that it doesn’t stick to the pan. Then add a can of diced tomatoes, a splash of red wine vinegar, and chopped capers. Season with S & P and allow the flavors to meld for a good 20 minutes. During the last 5 minutes of cooking, sprinkle in a healthy amount of chopped fresh parsley.
If you bring this to a party, please bring your pants. It’s just good manners.