Thursday, August 26, 2010

Eggplant Caponata Take Two

Last week I tried making Eggplant Caponata again and this time it turn out great! It was a definite improvement from the first time. I left out the potatoes and peeled the eggplant in stripes instead of peeling the whole thing. I also broke up the olives instead of leaving them whole. This is served as an antipasto (appetizer). I like to eat it with Italian bread. It is a process to make but so worth it.

Eggplant Caponata
EGGPLANT 0,800 kg (approximately 1.5 lb or 1 large eggplant)
GREEN OLIVES 100 g (1/4 cup)
CELERY 100 g (1/4 cup)
ONIONS 200 g (1/2 cup)
PEANUT OIL 0,500 lt (for frying)
RED AND GREEN BELL PEPPERS 800 g (approximately 5 large peppers)
FRESH BASIL 30 g (1 ounce)
EXTRA VIRGIN OLIVE OIL 50 DL (for sauteeing)
CAPERS 30 g (1 ounce)
SUGAR 30 g (1 ounce)
WHITE VINEGAR 25 g (a little less than 1 ounce)
SALT AND PEPPER 100 q.b (to taste)
COCOA 20 g

1. Wash eggplant and peel 1/2 the eggplant. Cut eggplant into cubes. Cover cubes in water and add a generous amount of salt. Let sit for one hour. This takes the bitterness out of the eggplant.
2. Wash the peppers, remove seeds, and dice.
3. Fry peppers in peanut oil, drain on paper towels.
4.  Drain eggplant and squeeze out water. Fry in oil. Be careful to use a big pot so the oil doesn't bubble over when placing the eggplant in the oil.
5.Wash the celery and onion then dice. Brown in a pan with olive oil, salt, and pepper and cook for 20 minutes on low flame.
6. Then add the sugar, vinegar, capers, pitted olives, eggplant, peppers, basil, and celery. Add salt and simmer for 10 minutes. Cool. Sprinkle with cocoa and serve cold.

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