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APP: Caponata




Source of Recipe


"Cooking with Grace", by Grace Pilato

2 pounds eggplant -- ends removed,
-- peeled and diced into 3/4-inch
-- cubes*
1/2 cup extra-virgin olive oil -- divided (more
-- if necessary)
2 medium onions -- chopped
2 garlic cloves -- chopped (about
-- 1 teaspoon)
3 ribs celery -- cut into 1/2-inch slices
6 canned Italian plum tomatoes -- seeded and chopped
1 tablespoon tomato paste
10 ripe Kalamata or Gaeta olives -- pitted and coarsely
-- chopped
2 tablespoon capers -- drained
6 fresh basil leaves -- chopped
1/2 teaspoon salt
1/8 teaspoon black pepper -- freshly ground
3 tablespoons wine vinegar
2 teaspoons sugar
2 teaspoons pine nuts -- toasted (optional)

Rinse the salted eggplants and pat them dry with paper towels.

Heat a large skillet over medium-high heat until warm. Add 3 to 4 tablespoons of the olive oil and heat until the oil is hot. (Ripples will start to form on the bottom of the pan.) Add the eggplant cubes and saute for 5 to 7 minutes, until the eggplant is soft and starts to turn golden. If the eggplant absorbs all the oil and starts to burn, add a little more oil. Remove the eggplant with a slotted spoon, place it in a large bowl, and set it aside.

In the same skillet (do not wash it), heat 2 tablespoons of the remaining oil. When it is hot, add the onion and saute for 4 to 5 minutes. Add the garlic, stir, and continue to cook for 2 minutes. Using a slotted spoon, remove the onion and garlic and place them in the same bowl with the eggplant. Do not wash the skillet yet.

Place the same skillet over medium-high heat. When the skillet is warm, add 2 tablespoons of the remaining oil. When the oil is hot, add the celery and cook for 4 minutes, stirring occasionally.

Add the tomatoes, tomato paste, olives, capers, basil, salt, and pepper. Cook for another 4 minutes. Add the cooked eggplant, onion, and garlic to the skillet along with vinegar and sugar. Turn the heat up too high and cook for another 2 to 4 minutes, until the vinegar has been absorbed. Taste for seasonings and adjust accordingly. Add the toasted pine nuts if you are including them. Serve warm or at room temperature.

*Sprinkle with 2 teaspoons salt and place in a colander for 1/2 to 1 hour to remove bitterness.

Yield 10 servings (As part of an antipasto platter)

Categories: Appetizers, Italian

Typed for you by Judi Mae Phelps