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Soprano's Caponata di Melanzane




Source of Recipe


Soprano Ristorante Italiano


List of Ingredients




* 1 cup water
* 1/2 cup vinegar
* 2-3 stalks celery, chopped (about 1 cup)
* 1 1/2 tablespoons capers
* 1 large eggplant (about 11/2 pounds)
* Coarse salt
* Oil for deep frying, plus 3-4 tablespoons for cooking onion
* 1 yellow onion, chopped
* 1 (15-ounce) can tomatoes, squeezed with hands to break them up
* Red chile flakes, to taste
* Salt, to taste
* 2 teaspoons sugar, or to taste
* Sprinkle of red wine vinegar
* Pepper, to taste


Recipe



In small saucepan, bring water and vinegar to boil. Add celery
and boil 5 minutes, or until celery begins to soften. Drain, then add
capers to celery. Set aside.

Wash eggplant and pat dry. Trim stem and bottom (leave skin
on), then slice eggplant into rounds about 1-inch thick. Cut slices
into 1-inch pieces. Lay on a clean lint-free towel, sprinkle with
coarse salt and let sit for 20-30 minutes. Squeeze eggplant in the
towel to wring out juices that have been drawn out by the salt. Do
not rinse.

Heat about 1 inch of oil to 350 degrees. Add eggplant in
batches to hot oil and deep-fry until golden brown on all sides. As
they brown, remove and drain well on paper towels to absorb some of
the oil. Set aside. Heat 3-4 tablespoons oil in a sauté pan large
enough to accommodate all the ingredients. Add onion and cook gently,
stirring occasionally, for 12-15 minutes or until golden brown and
caramelized. Add tomatoes, red chile flakes and salt, to taste. Cook
on low heat for 15-20 minutes, stirring occasionally. (Mixture should
still be juicy.) Add celery and capers, then add eggplant. Cook
gently for 5 minutes more. Remove from heat and add sugar. Add a
sprinkle of red wine vinegar and salt and pepper. Stir and taste;
adjust seasonings if needed, then transfer to a serving bowl. Serve
at room temperature. (Caponata will keep well in a covered jar in the
refrigerator for 5-6 days.)

Makes about 3 1/2 cups.