Caponata here's a favorite potluck recipe per request for our 2 week period

[Guest guest]

I take this into work on potluck days quite often or make for the buffet at home

during holiday season.

It's just that delish balsamic vinegar that makes the taste here. Ways to serve

this are endless.

 

" Caponata "

 

1 med. eggplant peeled and cut into cubes

2 Tblspns. olive oil

1 med. onion chopped

1 garlic clove minced

3 ripe tomatoes peeled and coarsely chopped

3 celery stalks diced

1 1/2 Tblspns. pine nuts or chopped walnuts

1 bay leaf

2 Tblspns. balsamic vinegar

1/3 cup chopped green olives (I use black)

1 Tblspn. capers, drained

1 tsp. salt

2 drops of Tabasco

 

In large skillet heat oil over med. heat and add eggplant cubes and cook until

softened, about 4 to 5 mins. Add onion and garlic and cook, stirring

occasionally, until tender, about 2 to 3 mins. Add tomatoes, celery, nuts and

bay leaf. Reduce heat to low, cover and simmer for 15 mins.

Add vinegar, olives, capers, salt and Tabasco and cook 5 more mins. Discard bay

leaf, transfer caponata to serving bowl. Serve chiiled or at room temperature

with crusts of bread, pita chips, use as a sandwich wrap, lettuce leaf wrap,

scoop on top of steamed rice , and the list goes on.

 

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

Music Unlimited - Access over 1 million songs. Try it free.

 

 

[Guest guest]

i love caponata. i used to get goat cheese fritters

(slices of goat cheese, breaded and quickly fried in

olive oil) on caponata...it was an amazing dish....at

a little tapas bar in town (unfortunately, they

closed).

 

--- purplepassion <thelilacflower wrote:

 

> I take this into work on potluck days quite often or

> make for the buffet at home during holiday season.

> It's just that delish balsamic vinegar that makes

> the taste here. Ways to serve this are endless.

>

> " Caponata "

>

> 1 med. eggplant peeled and cut into cubes

> 2 Tblspns. olive oil

> 1 med. onion chopped

> 1 garlic clove minced

> 3 ripe tomatoes peeled and coarsely chopped

> 3 celery stalks diced

> 1 1/2 Tblspns. pine nuts or chopped walnuts

> 1 bay leaf

> 2 Tblspns. balsamic vinegar

> 1/3 cup chopped green olives (I use black)

> 1 Tblspn. capers, drained

> 1 tsp. salt

> 2 drops of Tabasco

>

> In large skillet heat oil over med. heat and add

> eggplant cubes and cook until softened, about 4 to 5

> mins. Add onion and garlic and cook, stirring

> occasionally, until tender, about 2 to 3 mins. Add

> tomatoes, celery, nuts and bay leaf. Reduce heat to

> low, cover and simmer for 15 mins.

> Add vinegar, olives, capers, salt and Tabasco and

> cook 5 more mins. Discard bay leaf, transfer

> caponata to serving bowl. Serve chiiled or at room

> temperature with crusts of bread, pita chips, use as

> a sandwich wrap, lettuce leaf wrap, scoop on top of

> steamed rice , and the list goes on.

 

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005