Recipe: Catherine Scorsese's Caponatina Siciliana
Yield: 1 servings
2 lg Eggplants Salt to taste 1 Jar oil-cured black olives; -- pitted and halved ( -- 6 1/2 ounces) 1 Jar green olives with -- pimentos; drained and -- halved -- ( 5 3/4 ounces) 1 Jar capers; (3 ounces) 4 lg Stal celery; diced 1/2 c To 2/3 cup olive oil 2 lg Onions; sliced 2 cn Tomato sauce; (16 ounces -- each) Freshly ground pepper to -- taste
1/4 c Sugar
1/2 c Red wine vinegar
Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well and pat dry.
In a bowl, combine the black olives, green olives and capers. Cover with warm water and let them plump for 20 minutes, drain well.
In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry.
In a large skillet set over moderate heat, heat 3 tablespoons olive oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant.
Add 2 tablespoons of oil to the skillet and heat it until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups water, the reserved eggplant, olives, capers, celery, and season with salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes.
In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 709 Calories (kcal); 3g Total Fat; (3% calories from fat); 20g Protein; 173g Carbohydrate; 0mg Cholesterol; 3449mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9295
Converted by MM_Buster v2.0n.
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