Caponata

Recipe Ingredients

1		Eggplant - (abt 1 1/4 lbs) - cut into 3/4" cubes (medium)
1 1/2 teaspoons	7.5ml	Salt - divided
2 teaspoons	10ml	Carrots - cut 1/2" thk rounds (medium)
1 teaspoon	5ml	Celery ribs - cut 1/2" thk slices (medium)
1 teaspoon	5ml	Onion - chopped (medium)
2 teaspoons	10ml	Zucchini - cut 1/2" thk rounds (medium)
2		Garlic cloves - minced
15 oz	426g	Peeled Italian tomatoes - (1 can) - drained and chopped
1/4 cup	59ml	Water
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Dried basil
1/4 teaspoon	1.3ml	Crushed hot red pepper
2 tablespoons	30ml	Capers
1/2 cup	73g / 2.6oz	Mediterranean black olives (Calamata) - pitted and chopped

Recipe Instructions

In a large colander, toss the eggplant cubes with 1 teaspoon of the salt. Let stand about 1 hour. Rinse the eggplant cubes well under cold running water and drain.

In a 3 1/2-quart slow cooker, layer the vegetables in the following order; eggplant, carrots, celery, onion, zucchini, and garlic. In a medium bowl, combine the tomatoes, water, olive oil, tomato paste, vinegar, sugar, basil, the remaining 1/2 teaspoon salt, and the crushed pepper. Add to the vegetables, cover, and cook until the vegetables are tender, 6 to 7 hours on low (200 degrees). During the last hour of cooking, increase the heat to high (300 degrees) and uncover to evaporate the excess liquid.

Cool the caponata to room temperature. Stir in the capers and olives. Cover and refrigerate overnight to allow the flavors to mellow.

Bring the caponata to room temperature before serving. This recipe yields 6 cups.

Source:
READY AND WAITING by Rick Rodgers (c) 1992 - Hearst Books, a division of William Morrow & Company, New York - 247 pages - $20.00 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest

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