Caponata

Prep Time: about 1 hour

Servings: 20

Uploaded by:
   Warren Prince



Resize Recipe:
Resize to

Ingredients   

caponata
2Eggplants Confetti.25 inch dice
3/4cupOnionfinely chopped
33/100cupCeleryfinely chopped
33/100cupOlives, Blackpitted, and finely diced
3tablespoonCapersrinsed, drained, and diced
3tablespoonRaisins
3tablespoonPignolilightly toasted
1/4cupVinegar, Wine
33/100cupOil, Olive 
1 1/2tablespoonSugar
1/4cupTomatoes, Diced
1teaspoonCocoa
1/4poundsMushrooms, Criminidiced
1/4cupParsleychopped

Instructions

1. 

Leave the skin on the eggplant, and cut into fine (1/4 inch) dice. Sprinkle lightly with salt, and put into a collander. Put a plate on top of the eggplant, and a weight on top of that. Let sit for about 1/2 hour to drain.

2. 

Saute the onion and celery in 1/3 the olive oil. Cook over moderately high heat till translucent, about 8 minutes. Add remaining ingredients, except parsley, and cook for about 10 minutes, covered, stirring now and then. Mix the mushrooms in and saute another minute or two.

3. 

Saute the mushrooms in 1/3 the olive oil, till moisture released from the mushrooms cooks off. Set aside

4. 

Saute in 1/3 the olive oil over moderately high heat till eggplant becomes tender and starts to brown.

5. 

Add mushroom mixture to the eggplant, and mix. Allow to cool, and then put in fridge till well chilled. Mix in the parsley.

6. 

Do your prep in advance.

7. 

Rinse the eggplant, drain well, and wring dry in a towel.

0 comments: (You must be logged in to leave a comment.)

Related Recipes: