Caponata Ebraica * to peel tomatoes, drop them first
into boiling water for about 1 minute, then in cool
water and the peel will come off immediately.
according to the author, "It's hard to believe, -for
example, that eggplant and fiocchio (fennel), the
quintessence of Italian cooking, were originally only
used by Jews." She quotes Pellegrino Artusi in the
cookbook _Scienza e L'Arte di Mangiar Bene_ published
in 1910 that forty year earlier (1870s) that eggplants
and fennel rarely appeared in Florentine markets as
they were considered to be Jewish food only. Peel and
dice eggplant. Season with salt & pepper and set aside
in colander to drain off liquid. Heat the oil in a
large skillet; add celery, onion, peppers, garlic and
carrot and cook, uncovered, over moderately high heat,
stirring occasionally, 10 to 12 minutes. Transfer
vegetables to shallow baking dish, but retain the oil.
Add eggplant to oil in skillet and sprinkle with
flour. Fry, stirring, over moderate heat, until
lightly golden. Add to baking dish with vegetables.
Add tomatoes, green olives, vinegar, sugar, basil and
parlsey and place in 350F oven for 1/2 hour. Remove
from oven; mix well, taste for seasonings and add salt
and pepper if necessary. Add capers, stir and place in
oven for a couple of minutes longer. Serve hot as a
side dish or cold as an appetizer. SERVES: 6 as side
dish or 12 as an appetizer
