Caponata

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Caponata

Categories: Main dish, Italian, Vegetables

Yield: 6 servings

 

1/2 c Raisins

2 tb Capers

1/4 c Black olives, preferably oil

-- cured, chopped

1/4 c Basil, chopped

1/4 c Oregsno, chopped

1 ea Eggplant

1/2 ts Salt

2 ea Garlic cloves, minced

5 tb Olive oil

1 ea Red or green bell pepper,

-- chopped

1 ea Yellow onion, chopped

2 ea Tomatoes, chopped

1/4 c Balsamic vinegar

Salt & pepper

 

Soak raisins in hot water until plump, about 5 minutes. Drain &

place in a bowl with the next four ingredients. Set aside.

 

Cut eggplant in half lengthwise. Sprinkle cut sides with salt &

allow to drain in a colander for 20 minutes. Wipe off salt & pat

dry. Cut into 1 inch cubes & set aside.

 

Saute half the garlic in 3 tb olive oil over medium-low heat until

just browned. About 3 minutes. Add eggplant & saute, stirring

frequently, until soft & just browned, about 8 minutes.

 

Saute remaining garlic in the rest of the oil in a separate pot over

medium low heat for 3 minutes. Add bell pepper & onion & saute till

onion is golden brown. Do not overcook. Add tomatoes & cook for 2

minutes. Add this mixture to the eggplant.

 

Deglaze the pot used for the peppers by returning to stove & raising

the heat. Pour in vinegar & quickly swirl. Pour over eggplant

mixture. Add raisins plus salt & pepper, mix thoroughly & remove

from the heat. Set aside to let flavours blend for at least 30

minutes. Pour over hot polenta to serve.

 

" Vegetarian Gourmet " Spring 1995

 

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