Stuffed Endive Recipe

Cook the Vegetables

In a large skillet, heat 3 tbs of olive oil over medium heat. Add the diced eggplant, zucchini, red bell pepper, and onion. Sauté for about 5-7 minutes until the vegetables are softened.

Add Garlic and Sauce

Stir in the minced garlic and cook for an additional minute. Then add the tomato sauce, capers, red wine vinegar, sugar, salt, and pepper. Mix well.

Simmer

Reduce the heat to low and let the caponata simmer for 15-20 minutes, stirring occasionally until thickened. Remove from heat and let cool.

Prepare the Brine

In a saucepan, combine water, white vinegar, sugar, salt, and pickling spices. Bring to a boil over medium heat, stirring until sugar and salt dissolve.

Pickle the Eggs

Once the brine is boiling, remove it from heat and let it cool slightly. Place the hard-boiled eggs in a jar and pour the brine over them. Seal the jar and refrigerate for at least 24 hours before using.

Prepare the Endive

Gently separate the endive leaves and rinse them under cold water. Pat dry with a paper towel.

Stuff the Leaves

In a mixing bowl, combine the cooled caponata with chopped fresh parsley, salt, and pepper. Spoon the caponata mixture into each endive leaf.

Top with Pickled Eggs

Slice the pickled eggs in half and place one half on top of each stuffed endive leaf.

Drizzle with Olive Oil

Finish by drizzling a little olive oil over each stuffed endive leaf for added flavor.