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home > recipes > vegetables > caponata 3
from Liechtenstein 3 Tbsp good olive oil 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant) 1/2 medium onion, finely chopped 2 small sticks celery, finely chopped 15-20 pitted green olives, chopped 3 Tbsp chopped drained bottled capers 4 Tbsp (1/4 cup) red wine vinegar 1 1/2 Tbsp sugar, or to taste 3 Tbsp golden raisins 3 Tbsp pine nuts, toasted lightly (optional, but nice) 3/4 x 400g can (1 cup) good chopped plum tomatoes 4 Tbsp (1/4 cup) finely chopped flat-leaf parsley leaves (optional) 1. Cook the aubergine in 2 Tbsp of the olive oil over moderately high heat. The best way I've found to do this is to heat 1 Tbsp oil in a heavy frying pan, add the aubergine and mix well, then drizzle over another 1 Tbsp oil and mix again. This helps stop the cubes on the bottom from absorbing all the oil. Cook, stirring often, until done - I like my aubergine very soft, so I give it 15-20 minutes. When done, transfer to a bowl. 2. Add the remaining 1 Tbsp oil to the frying pan, tip in the onion and celery, and cook, stirring, for about 5 minutes over moderate heat or until the onion is fairly soft but not coloured. 3. Add the olives, capers, vinegar, sugar, raisins, pine nuts (if using), and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes, or until it is cooked through and the celery is tender. Cook it covered if using fresh tomatoes, and uncovered if using canned, since they have more juice. 4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool and chill overnight, then season with salt and black pepper.

Caponata 3


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keyword: caponata
ethnicity: italian
recipes for vegetables
recipes by kake
Email Address:
(posted June 25, 2004)

from Liechtenstein

3 Tbsp good
olive oil
600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled)
aubergine (eggplant)
1/2 medium
onion, finely chopped
2 small sticks
celery, finely chopped
15-20 pitted
green olives, chopped
3 Tbsp chopped drained bottled capers
4 Tbsp (1/4 cup)
red
wine vinegar
1 1/2 Tbsp
sugar, or to taste
3 Tbsp golden raisins
3 Tbsp pine
nuts, toasted lightly (optional, but nice)
3/4 x 400g can (1 cup) good chopped
plum tomatoes
4 Tbsp (1/4 cup) finely chopped
flat-leaf parsley leaves (optional)

1. Cook the
aubergine in 2 Tbsp of the
olive oil over moderately high heat. The best way I've found to do this is to heat 1 Tbsp oil in a heavy frying pan, add the aubergine and mix well, then drizzle over another 1 Tbsp oil and mix again. This helps stop the cubes on the bottom from absorbing all the oil. Cook, stirring often, until done - I like my aubergine very soft, so I give it 15-20 minutes. When done, transfer to a bowl.

2. Add the remaining 1 Tbsp oil to the
frying
pan, tip in the onion and celery, and cook, stirring, for about 5 minutes over moderate heat or until the onion is fairly soft but not coloured.

3. Add the olives, capers,
vinegar, sugar, raisins, pine nuts (if using), and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes, or until it is cooked through and the
celery is tender. Cook it covered if using fresh tomatoes, and uncovered if using canned, since they have more juice.

4. Add the
tomato mixture to the bowl. Add the parsley and mix well. Cool and chill overnight, then season with salt and black pepper.



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