CAPONATA
by Suzie Crancer
This recipe for caponata, the Sicilian antipasto relish, bakes rather than fries the eggplant, so the dish isn't swimming in oil, and the garden flavors really come through. You'll swear the end result is loaded with garlic, but there's nary a clove. Fantastic on savory rice crackers!
- 3 cups chopped tomatoes
- 2 pounds eggplant
- 2 tbsp extra virgin olive oil
- 2 cups chopped celery
- 3/4 cup chopped onions
- 1/2 cup balsamic vinegar
- 2 tbsp tomato paste
- 6 large green olives, chopped
- 2 tbsp drained capers
- 4 flat anchovies
- Salt and pepper (about 1tsp. each or to taste)
- 1/4 cup pine nuts
- Basil leaves for garnish
Before putting eggplant in oven, toast pine nuts on a cookie sheet at 325° for five minutes. (They burn super easily in a skillet!)
Raise oven temperature to 350º and bake the eggplants for 1 hour. Cool and peel, then chop. Set aside.
Saute the onions and celery in olive oil until translucent, then add tomatoes and cook another five minutes over medium high, stirring constantly. (Add a dab of water if tomatoes stick.) Add chopped eggplant, stir. Add balsamic vinegar, tomato paste, olives, anchovies, capers, salt and pepper. Bring to a boil, then quickly reduce to a simmer. Simmer for 12 minutes, until thickened, then add toasted pine nuts and chill. Better after the flavors have melded for a day in the fridge.
Serve cold or at room temperature, garnished with basil leaves. Delish!
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