Caponata II

Recipe Ingredients

3		Eggplants - cut 1/2" dice
		Salt - to taste
2 oz	56g	Anchovy fillets
1		Onion - thinly sliced
4 tablespoons	60ml	Olive oil
2		Celery sticks - diced
2/3 cup	41g / 1.4oz	Passata (sieved tomatoes)
3 tablespoons	45ml	Wine vinegar
1		Sweet yellow pepper - seeded, and
		Thinly sliced
1		Sweet red pepper - seeded, and
		Thinly sliced
2 oz	56g	Capers - roughly chopped
2 oz	56g	Ripe olives - sliced
2 oz	56g	Green olives - sliced
2 tablespoons	30ml	Pine nuts
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Put the diced eggplant in a colander, sprinkle with salt, and leave drain for 15 to 20 minutes to extract their bitter juices. Rinse under running cold water to remove any sand and pat dry with paper towels.

Soak the anchovies in a little warm water in a bowl to remove some of its saltiness. Remove, dry, and cut the anchovies into thin strips. Set aside.

Saute the onion in the olive oil until soft and golden. Add the celery and cook for a further 2 to 3 minutes. Add the eggplant and cook gently for 3 minutes, stirring occasionally, until golden. Add the passata and cook gently until it has been absorbed by the eggplant. Add the wine vinegar and cook for 1 minute. Add the sweet peppers, anchovies, capers, and olives and cook for 3 minutes.

Transfer the mixture to an ovenproof dish and bake, covered, in a preheated oven at 350 degrees for about 1 hour. After 40 minutes, stir in the pine nuts and return to the oven for the remaining 20 minutes.

Serve lukewarm or cold sprinkled with chopped parsley. Flavors improve if made a day in advance.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1996

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