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  • Writer's pictureYorba

Caponata with Polenta

In late October the mastermind behind Yorba, Ann Kraemer, hosted a staff dinner at Shake Ridge Ranch to taste the newest 2020 Greco di Oro paired with her favorite ~ crab. The family-style dinner included rolls, salad and polenta topped with Ann's spin on caponata. It was such a delicious way to dress the polenta~ not to mention a beautiful pairing with the 2020 (and 2019) Greco ~ we simply had to share.


  • 1 medium eggplant, cut into 1/2 inch cubes

  • Salt to taste for salting eggplant

  • 3 tablespoons olive oil

  • 1 medium onion, chopped

  • 3 stalks celery, preferably tender heart stalks

  • 2-5 large garlic cloves, minced (depends on your garlic ‘love’)

  • 2 red bell peppers, diced

  • 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed Muir Glen (best!) tomatoes (in puree)

  • ¼ cup capers, rinsed and drained

  • ¼ cup coarsely chopped pitted green olives

  • 2 teaspoons plus a pinch of sugar

  • 3 tablespoons sherry vinegar (more to taste)

  • 2-3 teaspoons minced fresh oregano

  • freshly ground pepper to taste

  • minced fresh parsley, about 2 -3 tablespoons, to taste


  1. Toss eggplant cubes with salt and place in colander set over a bowl. Let sit for about 30 minutes, rinse and pat dry.

  2. Heat 2 tablespoon of oil in a large, heavy nonstick skillet over medium-high heat and add the onion and celery. Stir until the onion softens, about 4-5 minutes, and then add the garlic. Cook for one more minute, until the garlic begins to smell fragrant, and add the peppers. Cook, stirring, until just about tender, about 8 minutes. Remove mixture to bowl with a slotted spoon.

  3. Heat another 2 tablespoons of oil and the eggplant, and stir constantly for 5-7 minutes, until lightly brown. Salt and pepper to taste. Stir the celery, pepper, onion mix back in.

  4. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.

  5. Add the capers, olives, 2 teaspoons sugar, and sherry vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant.

Got Guests?

Preparing the crab after boiling it can be messy and require some patience, but oh my! It's well worth it. Keep it simple with salad, bread and butter so you have one relaxing meal full of conversation, laughter and lot's of napkins! We love our heavy winter meals with a good red, but our Greco with crab is definitely a welcome alternative.

Shop our wine store for our favorite winter white. Limited Greco di Oro's available. Only six per person.

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