Caponata
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Caponata
Photography by Yvonne Duivenvoorden
This recipe makes 4 cup (1 L) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp 25 mL : about | - |
| cal | 54 |
| pro | 0 |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 53 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 2 |
| vit C | 12 |
| folate | 2 |
Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.
Ingredients
- 1 large eggplant, (about 1-1/2 lb/750 g)
- 3-1/4 tsp salt
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil
- 2 stalks celery, diced
- 1 onion, diced
- 1 sweet red pepper, diced
- 1 garlic clove, minced
- 1/4 cup golden raisins
- 1/4 cup quartered pitted green olives
- 1/4 cup red wine vinegar
- 2 tbsp capers, drained and rinsed
- 1 tbsp granulated sugar
- 1/4 tsp pepper
- 2 tbsp chopped fresh basil, or parsley
Preparation
Cut eggplant into 1/2-inch (1 cm) cubes. In bowl, toss eggplant with 1 tbsp (15 mL) of the salt. Transfer to colander; let drain for 30 minutes.
Meanwhile, in small skillet, toast pine nuts over medium heat, stirring often, until light golden, about 3 minutes; set aside.
Rinse eggplant; drain and pat dry. In large nonstick skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; saut?ggplant, in batches, until golden brown, about 12 minutes. Transfer to bowl; set aside.
In large saucepan, heat 2 tbsp (25 mL) of the remaining oil over medium heat; fry celery and onion until softened, about 8 minutes. Add red pepper, garlic and remaining salt ; cook, stirring, until softened, about 5 minutes.
Stir in raisins, olives, vinegar, capers, sugar and pepper. Stir in eggplant and remaining oil; cover and simmer for 5 minutes. Let cool for 10 minutes. Stir in pine nuts and basil. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 1 week. Let come to room temperature.)
Meanwhile, in small skillet, toast pine nuts over medium heat, stirring often, until light golden, about 3 minutes; set aside.
Rinse eggplant; drain and pat dry. In large nonstick skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; saut?ggplant, in batches, until golden brown, about 12 minutes. Transfer to bowl; set aside.
In large saucepan, heat 2 tbsp (25 mL) of the remaining oil over medium heat; fry celery and onion until softened, about 8 minutes. Add red pepper, garlic and remaining salt ; cook, stirring, until softened, about 5 minutes.
Stir in raisins, olives, vinegar, capers, sugar and pepper. Stir in eggplant and remaining oil; cover and simmer for 5 minutes. Let cool for 10 minutes. Stir in pine nuts and basil. (Make-ahead: Let cool completely. Refrigerate in airtight container for up to 1 week. Let come to room temperature.)
Source : Canadian Living Magazine: September 2007
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