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Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (3670)  •  Print version Print this recipe (93)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cold Eggplant Appetizer
(Caponata)
What You Need:
  • 2 pounds eggplant, peeled and cut into ½-inch cubes (about 8 cups)
  • Salt
  • ½ cup olive oil
  • 2 cups finely chopped celery
  • ¾ cup finely chopped onions
  • 1/3 cup wine vinegar mixed with 4 teaspoons sugar
  • 3 cups drained canned Italian plum or whole-pack tomatoes
  • 2 tablespoons tomato paste
  • 6 large green olives, pitted, slivered and well-rinsed
  • 2 tablespoons capers
  • 4 flat anchovy fillets, well rinsed and pounded smooth with a mortar and pestle
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons pine nuts

  • How To Cook:
    1. Sprinkle the cubes of eggplant generously with salt and set them in a colander or large sieve over paper towels to drain. After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.

    2. In a heavy 12- to 14-inch skillet, heat ¼ cup of the olive oil. Add the celery and cook over moderate heat, stirring frequently, for 10 minutes.

    3. Then stir in the onions and cook for another 8 to 10 minutes, or until the celery and onions are soft and lightly colored. With a slotted spoon, transfer them to a bowl.

    4. Pour the remaining ¼ cup of olive oil into the skillet and over high heat saute the eggplant cubes in it, stirring and turning them constantly for about 8 minutes, or until they are lightly browned.

    5. Return the celery and onions to the skillet and stir in the vinegar and sugar, drained tomatoes, tomato paste, green olives, capers, anchovies, 2 teaspoons salt and a few grindings of pepper.

    6. Bring to a boil, reduce the heat, and simmer uncovered, stirring frequently, for about 15 minutes. Stir in the pine nuts.

    7. Now taste the mixture and season it with salt and pepper and a little extra vinegar if necessary. Transfer the caponatato a serving bowl and refrigerate it until ready to serve.
     
    Serving Size: about 8 cups
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Fish » Anchovy
    Dish » Appetizers

     





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