Caponata
6 Servings
Ingredients :
2 lb Eggplant, peeled * and cut
into 1-inch cubes
1/4 cup Extra virgin olive oil more, if
necessary
2 x Garlic cloves, mashed
1 med Yellow or red onion, peeled,
cut in half, and sliced
2 cup Sliced celery
2 cup Chopped ripe paste
tomatoes such as Roma
3 x Bay leaves (or more) (break
dried leaves in 2 or 3 pieces,
finely chop fresh leaves after
removing petiole & midrib
2 tbl Red wine vinegar, or more
to taste
2 tbl Small capers OR- chopped
large capers
1/2 cup Pitted kalamata olives OR
other brine-cured olives
coarsely chopped
Salt
Freshly ground black pepper
GARNISH
1/4 cup Fresh basil leaves sliced
thinly at the last minute
3 tbl Toasted pine nuts ORchopped
walnuts
Chopped fresh parsley
Method :
• Place the eggplant cubes in a colander and sprinkle them
generously with salt. Let stand at least 1/2 hour; rinse well
under cold water, drain, and pat dry with paper towels. Heat
1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic, onion and
celery. Cook until hot through but not browned, keeping the
heat as high as possible.
• Stir in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook for about
15 to 20 minutes, or until the eggplant is tender and the flavor
is well developed. Season the caponata with salt, pepper, and
additional vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled. Variation:
Add chopped anchovies, chunks of fish or shellfish, ham,
Italian sausage, or other cooked meat to the vegetables in the
last few minutes of cooking time.
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