STIR CRAZY-Colorful Caponata

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* Exported from MasterCook *

 

Colorful Caponata

 

Recipe By :Susan Jane Cheney

Serving Size : 0 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- peeled if desired and diced

salt as needed

4 teaspoons extra-virgin olive oil -- (4-6)

1 medium red onion -- chopped fine

1 tablespoon minced garlic

1 medium red bell pepper -- diced fine

1/2 cup finely chopped fennel bulb

1 small green or golden zucchini -- diced fine

freshly ground black pepper to taste

1 medium tomato -- diced

1 tablespoon capers

1/3 cup chopped pitted kalamata olives

3 tablespoons red wine vinegar

1 tablespoon minced fresh basil leaves

1 teaspoon minced fresh lemon thyme or 1/2 teaspoon

dried thyme

 

Place the eggplant dice in a colander and sprinkle generously with salt. Set

aside for about an hour, then rinse and pat dry.

 

Set a wok over medium-high heat. Add 1 teaspoon oil and tilt the pan to coat the

sides. Add the onion and stir-fry for about 1

minute. Continue to stir-fry, gradually adding the garlic, bell pepper, fennel,

and zucchini, until the vegetables are just tender.

Grind in some black pepper and transfer to a mixing bowl.

 

Wipe out the wok, then reheat. Pour 1 tablespoon oil around the rim and swirl it

in the pan. Add the eggplant dice and stirfry for

several minutes, adding the remaining oil, if necessary, until the eggplant is

tender. Combine with the stir-fried vegetables. Stir

in the tomato, capers, olives, vinegar, basil, and thyme. Season with more black

pepper and salt to taste. Serve hot, at room

temperature, or chilled; the flavor improves as the ingredients mingle.

 

Per 1/2-cup serving:

Calories: 76

Total fat: 4 g

Protein: 0 g

holesterol: 0 g

Sodium: 156 mg

Carbohydrates: 8 g

 

 

 

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 06 March 2001 "

Copyright:

" 1998 "

Yield:

" 4 cups "

 

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NOTES : When eggplants ripen and zucchini and tomatoes are taking over the

garden and marketplace, make this spirited, versatile

Italian relish. Serve it as an appetizer, salad, condiment, pita sandwich

filling, or pasta topping. Celery is a traditional

component; substitute it for the fennel if you prefer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0