Eggplant Caponata
By Ted Blank
(Serves 8)
Ted takes justifiable pride in the enticing flavor meld of this version of
the traditional Sicilian side dish. It can be served as a condiment on
slices of Italian bread.
3 tablespoons, extra-virgin olive oil
2 medium yellow onions, chopped
3/4 cup chopped celery
1/2 cored and seeded red bell pepper, chopped
1/2 cored and seeded green bell pepper, chopped
6 green and/or black olives, pitted and chopped
3/4 cup tomato puree
2 tablespoons, raisins
3 garlic cloves
1 medium eggplant, peeled and cut into 1/2-inch slices
1 tablespoon, red wine vinegar
1 tablespoon, balsamic vinegar
1 teaspoon each-dried basil, oregano, and parsley
Salt, to taste
1 teaspoon, freshly ground black pepper
Preheat the oven to 400 F. Place the eggplant on a nonstick baking sheet and
bake until brown, without turning, about 10 minutes. Meanwhile, in a deep skillet,
heat the oil over medium heat. Add the onions, celery, bell peppers, olives,
garlic, tomato puree and raisins and saute over medium heat until the vegetables
have softened, about 10 minutes.
Halve each eggplant slice, and add to the skillet. Add the vinegars and the
herbs, and simmer for 5 minutes. Season to taste with salt and black pepper.
Cool to room temperature, and serve.
Sandy U.
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