*  Exported from  MasterCook  *

                               CAPONATA I

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.



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