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Caponata



  • Prep Time: N/A
  • Cooking Time: N/A

Caponata

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Sprinkle eggplant with salt in a colander, put a weight on top and let
stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook
eggplant until golden. Remove to a sieve to drain oil. Cook the onions to
the oil left in the pan until soft.Add celery and bell pepper. Cook 2
minutes and add tomato and olives.Cook 2 minutes. Transfer all to a
saucepan. Add the eggplant and the rest of ingredients to the saucepan and
simmer about 1 hour until flavors have blended. Check seasonings. Chill.
Serve at room temperature sprinkled with chopped parsley.

Keeps 1 week in the refrigerator.

NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil,
place in a baking dish, cover with foil and bake 1 and a half to 2
hours,stirring a few times.

Ingredients:

1 1/2 lb Eggplant; diced
2 lg Onion; diced
3 Garlic cloves; minced
2 Celery ribs; diced
1 Tomato; seeded and diced
1 c Olive oil; or more
1 Bell pepper; diced
2 tb Red wine vinegar
1 ts Oregano
1 ts Capers
12 Black olives; pitted an and
-sliced
1/2 ts Chili pepper; optional
2 tb White raisins; soaked in
-warm water
1 Bayleaf; crushed
1 pn Cumin
Salt and pepper; to taste
2 tb Chopped parsley

Serves:

6 Servings

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