Caponata Recipe
Ingredients
| 2 eggplants, peeled and cut into 1/2 inch cubes | ||
| Salt | To Taste | |
| Olive oil | 1/2 Cup (16 tbs), divided | |
| Celery | 2 Cup (16 tbs), finely chopped | |
| Onion | 3/4 Cup (16 tbs), finely chopped | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 4 Teaspoon | |
| 3 cups Italian plum tomatoes, drained | ||
| Tomato Paste | 2 Tablespoon | |
| 6 large green or black olives, pitted and sliced | ||
| Capers | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Toasted pine nuts | 1/4 Cup (16 tbs) | |
| black pepper | 1 | |
| 2 French baguettes | ||
| Butter or margarine | ||
| Parmesan cheese, grated | ||
Directions
Sprinkle the cubes of eggplant generously with salt and set them in a colander or large sieve over paper towels to drain.
After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.
In a heavy 12-14" skillet, heat 1/4 cup of the olive oil.
Add the celery and cook over moderate heat, stirring frequently, for 10 minutes.
Then stir in the onions and cook for another 8-10 minutes or until the celery and onions are soft and lightly colored.
With a slotted spoon, transfer them to a bowl.
Pour the remaining 1/4 cup olive oil into the skillet and, over high heat, saute the eggplant cubes, stirring and turning them constantly for about 8 minutes or until they are lightly browned.
Return the celery and onions to the skillet and stir in the vinegar, sugar, tomatoes, tomato paste, olives, capers and 2 teaspoons salt and a few grindings of pepper (to taste).
Bring to a boil; reduce the heat and simmer uncovered, stirring frequently, for about 15 minutes.
Remove from heat and stir in the pine nuts.
Slice the baguettes into 1/2" slices; butter and sprinkle with the parmesan cheese.
Broil until nicely browned on each side.
After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.
In a heavy 12-14" skillet, heat 1/4 cup of the olive oil.
Add the celery and cook over moderate heat, stirring frequently, for 10 minutes.
Then stir in the onions and cook for another 8-10 minutes or until the celery and onions are soft and lightly colored.
With a slotted spoon, transfer them to a bowl.
Pour the remaining 1/4 cup olive oil into the skillet and, over high heat, saute the eggplant cubes, stirring and turning them constantly for about 8 minutes or until they are lightly browned.
Return the celery and onions to the skillet and stir in the vinegar, sugar, tomatoes, tomato paste, olives, capers and 2 teaspoons salt and a few grindings of pepper (to taste).
Bring to a boil; reduce the heat and simmer uncovered, stirring frequently, for about 15 minutes.
Remove from heat and stir in the pine nuts.
Slice the baguettes into 1/2" slices; butter and sprinkle with the parmesan cheese.
Broil until nicely browned on each side.
Chef
