caponata di melanzane II
eggplant caponata II
2 medium eggplants
4 large ripe tomatoes
1 green bell pepper
2 celery stalks
10 green olives
1/4 cup capers
1/4 cup currants
1/4 cup almonds
1/4 teaspoon unsweetened cocoa
1/4 cup red wine vinegar
2 tablespoons sugar
pinch of cinnamon
extra virgin olive oil, as needed
Peel the eggplants and cut off the stems. Slice the eggplant into cubes or
rectangular pieces about 1 inch thick, place the pieces in salted water for
thirty minutes, then strain and pat dry.
Put the tomatoes in a pot of boiling water and remove them after a
minute. Let the tomatoes cool, peel the skin and slice them in half, then
squeeze out the seeds and coarsely chop.
Slice the celery stalks into 1/2-inch pieces and put them in the boiling water
for 5 minutes, then strain and set aside. Press the olives with the flat side
of a knife or the palm of your hand to crack them and remove the pits Rinse
the capers, chop the onion and pepper. Re-hydrate the currents in a small
bowl of water.
Dissolve the sugar in the red wine vinegar in a small bowl.
Heat 1/4 cup of olive oil in a large pan over moderately high heat and stir-fry
the eggplant until lightly golden. Transfer the eggplant onto a plate and
layer with paper towels to absorb the oil.
Heat 2 tablespoons of olive oil over moderate heat and fry the onion and
pepper for several minutes, then add the tomatoes, celery, olives, capers,
currants, almonds, cinnamon and cocoa. Lower the heat and simmer until
excess liquid has evaporated. Add the fried eggplant then stir the
sweetened red wine vinegar. Remove from the burner, place the caponata
in a bowl, let cool to room temperature and serve.
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