Vegan: Caponata

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* Exported from MasterCook *

 

Caponata

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 16

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 large eggplant -- (about 1 1/4 pounds)

Salt

1 medium onion -- chopped

(about 6 ounces)

1 large celery stalk -- chopped

2 medium ripe tomatoes

(about 6 ounces each)

peeled and seeded and coarsely chopped

1/4 cup water

2 tablespoons red wine vinegar

1 tablespoon tomato paste

1 tablespoon sugar

1/4 cup black olives -- preferably kalamata

pitted and coarsely chopped

1/4 cup green olives -- preferably Italian

pitted and coarsely chopped

1 tablespoon drained capers

Freshly ground black pepper -- to taste

1 tablespoon chopped fresh basil -- (optional), up to 2

 

Makes about 3 cups

 

There are probably as many versions of this famous sweet and sour eggplant

appetizer as there are cooks in southern Italy. The following rendition is

my " baked " adaptation of a Sicilian recipe that calls for frying the

eggplant in copious amounts of oil. Delicious on its own or as a side

dish, caponata makes a fine topping for crostini, bruschetta, and polenta.

 

Preheat the oven to 375F (190C). Brush a large baking sheet with 1/2

tablespoon of the oil and set aside.

 

Cut the eggplant into 1/2-inch cubes. Place the eggplant cubes in a

colander, sprinkle with salt, and drain for 30 minutes. Rinse under cold

running water and pat dry with paper towels. (If time doesn't permit, omit

salting and draining eggplant that is to be stewed or baked with several

ingredients, as any bitterness is typically masked by the other flavors.)

Arrange the eggplant in a single layer on the prepared baking

sheet. Quickly brush the eggplant with 1/2 tablespoon of the remaining

oil. Bake for 20 minutes, turning and stirring once.

 

Meanwhile, heat the remaining 1 tablespoon of the oil in a large nonstick

skillet over medium heat. Add the onion and celery and cook, stirring

often, until softened but not browned, about 5 minutes. Stir in the

tomatoes, reduce the heat to medium-low, and cook, uncovered, stirring

occasionally, until the tomatoes are reduced to a pulpy consistency about

25 minutes,

 

Add the water, vinegar, tomato paste, and sugar; blend well. Stir in the

baked eggplant, olives, and capers; season with pepper. Cook for 5 to 10

minutes, stirring occasionally until heated through and the flavors are

well blended. Serve warm or at room temperature, garnished with the basil,

if desired.

 

Advance Preparation: The dish can be covered and refrigerated for up to

three days. Bring to room temperature or reheat in a low oven before serving.

 

Per 1/4 cup: Calories 63, Protein 1 g, Total Fat 4 g, Saturated Fat 0 g,

Cholesterol 7 mg, Carbohydrate 7 g, Dietary Fiber 2 g, Sodium 127 mg

 

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