Caponata I
A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
cut into 1-inch cubes |
|
| ¼ | cup |
olive oil, extra-virgin
more, if necessary |
|
| 2 | each |
garlic cloves
mashed |
|
| 1 | medium |
red onion
peeled cut in half, and sliced |
|
| 2 | cups |
celery
sliced |
|
| 2 | cups |
tomatoes
ripe paste eg. Roma, chopped |
|
| 3 | each |
bay leaves
(or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib |
*
|
| 2 | tablespoons |
red wine vinegar
or more to taste |
|
| 2 | tablespoons |
capers
small or large ones chopped |
|
| ½ | cup |
kalamata olives
pitted, or other brine-cured olives coarsely chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
basil
fresh sliced thinly at the last minute |
*
|
| 3 | tablespoons |
pine nuts
toasted or chopped walnuts |
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
cut into 1-inch cubes |
|
| 59 | ml |
olive oil, extra-virgin
more, if necessary |
|
| 2 | each |
garlic cloves
mashed |
|
| 1 | medium |
red onion
peeled cut in half, and sliced |
|
| 473 | ml |
celery
sliced |
|
| 473 | ml |
tomatoes
ripe paste eg. Roma, chopped |
|
| 3 | each |
bay leaves
(or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib |
*
|
| 3E+1 | ml |
red wine vinegar
or more to taste |
|
| 3E+1 | ml |
capers
small or large ones chopped |
|
| 118 | ml |
kalamata olives
pitted, or other brine-cured olives coarsely chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
basil
fresh sliced thinly at the last minute |
*
|
| 45 | ml |
pine nuts
toasted or chopped walnuts |
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
Directions
Place the eggplant cubes in a colander and sprinkle them generously with salt. Let stand at least ½ hour; rinse well under cold water, drain, and pat dry with paper towels.
Heat ¼ 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.
