Caponata
Source of Recipe
Sanford Restaurant and Coquette Cafe
Recipe Introduction
This Sicilian dish, served as a side dish, salad or relish, is a favorite of Kitchen Technician columnist Sanford D'Amato, co-owner of Sanford Restaurant and Coquette Cafe.
List of Ingredients
12 ounces eggplant (unpeeled), tops removed, cut into medium dice
Kosher salt and pepper to taste
3/4 cup extra-virgin olive oil (divided)
1 onion (6 ounces), peeled and diced medium
2 sprigs fresh thyme
2 bay leaves
1 tablespoon chopped garlic
1/4 cup tomato paste
1 tablespoon unsweetened cocoa powder
2 tablespoons red wine vinegar
3/4 teaspoon sugar
1/2 cup water
2 cups pitted brine-cured green olives, rinsed, drained and quartered
1 1/2 tablespoons salted capers, rinsed and drained or brine-cured, rinsed
Basil oil (optional) (see recipe)
Preheat oven to 350 degrees.
Season eggplant with salt and pepper and toss in bowl with 1/2 cup olive oil.
Recipe
In very hot saute pan with oven-proof handle, add eggplant and saute about 2 minutes until crisp-tender. Remove eggplant from pan and set aside.
To pan, add remaining 1/4 cup olive oil. When oil is medium hot, add onion and cook until translucent; do not brown. Add thyme, bay leaves and garlic, season lightly with salt and pepper and saute 1 minute. Add tomato paste and cocoa and saute 2 minutes, stirring constantly; do not brown. Add vinegar, sugar, water, olives, capers and eggplant; bring to boil.
Place pan in oven 6 to 8 minutes, until eggplant is tender. Remove to non-reactive tray to cool.
Meanwhile, prepare basil oil.
Adjust seasoning on eggplant when cold. Serve with basil oil. Makes 8 appetizer servings.
Basil oil
2 ounces basil leaves
1 cup regular olive oil
Salt and pepper to taste
Process all ingredients in blender.
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