wolit@rabbit.UUCP (10/25/83)
This recipe is from Cecily Brownstone's Associated Press Cookbook, (C) 1972 by The Associated Press. Besides using caponata as an appetizer, the book suggests serving it with scrambled eggs or tuna for lunch, or as a topping for a green salad. I think it's much better if you (at least) double the spices. Caponata 1 large eggplant, 1-3/4 lbs. Salt Olive oil 1 medium onion, coarsely chopped 2 cloves garlic, minced 1 can (16 oz.) tomato puree 1/2 c. water 1/2 tsp. dried crushed oregano 1/2 tsp. dried crushed basil 1/4 tsp. pepper 1 c. sliced celery, about 1/4-in. thick 1-1/4 c. pimiento-stuffed green olives, halved 2 Tbs. drained capers 1 Tbs. sugar 2 tsp. red wine vinegar 2 Tbs. minced parsley Wash and dry eggplant; leave unpeeled; cut into 1-in. cubes; sprinkle with salt. In a 12-in. skillet heat 2/3 c. oil; add eggplant and cook over moderate heat, stirring often, until browned and almost tender [Note: I disagree on this point. You should cook the eggplant until very tender.]; drain on paper towels. To same skillet, add 2 Tbs. oil; add onion and garlic; cook gently, stirring often, until onion is golden. Stir in tomato puree, water, oregano, basil, pepper, and celery; cover and simmer 30 min. Add eggplant, olives, capers, sugar, vinegar, and parsley; mix well. Cover and simmer until skin on eggplant is very tender -- 15 to 30 min. Cool; cover tightly and refrigerate. Serve as a first course with crackers or Italian bread. Makes about 1-1/2 qts. Note: If you haven't the 12-in. skillet called for in this recipe, use a large 4- or 5-qt. saucepot and cook the eggplant in two batches using 1/2 c. oil for each. Proceed as recipe directs. Jan Wolitzky, AT&T Bell Laboratories, Murray Hill, NJ, rabbit!wolit