Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Eggplant -- peeled *
-- and cut into 1-inch cubes
1/4 c Extra virgin olive oil
- more, if necessary
2 Garlic cloves -- mashed
1 md Yellow or red onion -- peeled,
-- cut in half, and sliced
2 c Sliced celery
2 c Chopped ripe paste tomatoes
-- such as Roma
3 Bay leaves (or more)
-- (break dried leaves in
-- 2 or 3 pieces -- finely
-- chop fresh leaves after
-- removing petiole & midrib
2 tb Red wine vinegar, or more
-- to taste
2 tb Small capers
-OR- chopped large capers
1/2 c Pitted kalamata olives
-OR other brine-cured olives
-- coarsely chopped
Salt
Freshly ground black pepper
-----GARNISH-----
1/4 c Fresh basil leaves
-- sliced thinly at the
-- last minute
3 tb Toasted pine nuts
-OR- chopped walnuts
Chopped fresh parsley
Place the eggplant cubes in a colander and sprinkle
them generously with salt. Let stand at least 1/2
hour; rinse well under cold water, drain, and pat dry
with paper towels. Heat 1/4 cup oil in a large heavy
skillet over medium-high heat. Gradually add the
eggplant, stirring constantly. Add more oil as needed
to keep the eggplant from sticking. As soon as all the
eggplant is in the pan, gradually add the garlic,
onion and celery. Cook until hot through but not
browned, keeping the heat as high as possible. Stir
in the tomatoes, bay leaves, vinegar, capers, and
olives. Mix well and lower the heat to simmer. Cook
for about 15 to 20 minutes, or until the eggplant is
tender and the flavor is well developed.
Season the caponata with salt, pepper, and additional
vinegar as needed. Add basil leaves, nuts, and
parsley. Serve hot, at room temperature, or chilled.
Variation: Add chopped anchovies, chunks of fish or
shellfish, ham, Italian sausage, or other cooked meat
to the vegetables in the last few minutes of cooking
time.
