D
What is caponata and how do you make it?
- Thread starter [email protected]
- Start date
M
Melba's Jammin'
Guest
In article <[email protected]>,
"[email protected]" <[email protected]> wrote:
> Thought this was the same as carbonara but apparently not. Help!
George Shirley posted this a week or so back to rec.food.preserving:
George's Eggplant Caponata (freezable)
Serve as an antipasto, with pasta, over an omelet, or just chilled as a
sidedish.
1Ž4 cup olive oil
2 chopped onions
1 lb diced eggplant
4 or 5 chopped tomatoes (I like plum tomatoes best)
2 stalks of celery, chopped
2 Tbspn capers
1Ž2 cup chopped green olives
2 Tbspn wine vinegar
2 Tbspn lemon juice
2 Tspn honey
Start with the oil and onion and then the eggplant and tomato and cook
for 30 minutes. Stir it occasionally. Then put everything else in and
cook for 10 more minutes. Chill and serve, serve hot if desired. Chill
and freeze.
If you don¹t have capers put in more olives. I often find
capers heavily discounted at Big Lots because most cooks around here
don¹t know what they are. I generally buy a couple of large bottles. If
you don¹t have lemons use more vinegar. Often you need to add a hit of
vinegar after thawing the frozen version to pep up the taste.
I often double or triple the recipe to make enough to freeze at one
time. For two people I put it in quart freezer containers although
pints would make more sense for two. Once frozen I then dump it into a
vac bag and seal it, last longer in the freezer without degrading that
way.
Recipe originally from Naomi Counides.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking
"[email protected]" <[email protected]> wrote:
> Thought this was the same as carbonara but apparently not. Help!
George Shirley posted this a week or so back to rec.food.preserving:
George's Eggplant Caponata (freezable)
Serve as an antipasto, with pasta, over an omelet, or just chilled as a
sidedish.
1Ž4 cup olive oil
2 chopped onions
1 lb diced eggplant
4 or 5 chopped tomatoes (I like plum tomatoes best)
2 stalks of celery, chopped
2 Tbspn capers
1Ž2 cup chopped green olives
2 Tbspn wine vinegar
2 Tbspn lemon juice
2 Tspn honey
Start with the oil and onion and then the eggplant and tomato and cook
for 30 minutes. Stir it occasionally. Then put everything else in and
cook for 10 more minutes. Chill and serve, serve hot if desired. Chill
and freeze.
If you don¹t have capers put in more olives. I often find
capers heavily discounted at Big Lots because most cooks around here
don¹t know what they are. I generally buy a couple of large bottles. If
you don¹t have lemons use more vinegar. Often you need to add a hit of
vinegar after thawing the frozen version to pep up the taste.
I often double or triple the recipe to make enough to freeze at one
time. For two people I put it in quart freezer containers although
pints would make more sense for two. Once frozen I then dump it into a
vac bag and seal it, last longer in the freezer without degrading that
way.
Recipe originally from Naomi Counides.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking
T
The Ranger
Guest
Melba's Jammin' <[email protected]> wrote in message
news:[email protected]...
> George Shirley posted this a week or so back to
> rec.food.preserving:
>
> George's Eggplant Caponata (freezable)
>
> Serve as an antipasto, with pasta, over an omelet,
> or just chilled as a sidedish.
>
> 1Z4 cup olive oil
> 2 chopped onions
> 1 lb diced eggplant
> 4 or 5 chopped tomatoes (I like plum tomatoes best)
> 2 stalks of celery, chopped
> 2 Tbspn capers
> 1Z2 cup chopped green olives
> 2 Tbspn wine vinegar
> 2 Tbspn lemon juice
> 2 Tspn honey
>
> Start with the oil and onion and then the eggplant
> and tomato and cook for 30 minutes. Stir it
> occasionally. Then put everything else in and
> cook for 10 more minutes. Chill and serve, serve
> hot if desired. Chill and freeze.
>
> If you don¹t have capers put in more olives. I
> often find capers heavily discounted at Big
> Lots because most cooks around here don't
> know what they are. I generally buy a couple
> of large bottles. If you don't have lemons use
> more vinegar. Often you need to add a hit of
> vinegar after thawing the frozen version to pep
> up the taste.
>
> I often double or triple the recipe to make enough
> to freeze at one time. For two people I put it in
> quart freezer containers although pints would
> make more sense for two. Once frozen I then
> dump it into a vac bag and seal it, last longer
> in the freezer without degrading that way.
What type of eggplant does he use, Italian, Japanese, Indian, or
the standard eggplant? If he uses the standard eggplant, does he
salt it prior to cutting it up to leach out the bitterness? Does
he keep the skin on or peel it off?
I like the recipe and plan on trying some today... I might add a
few peppers (jalapeno and Serrano) to two jars.
The Ranger
news:[email protected]...
> George Shirley posted this a week or so back to
> rec.food.preserving:
>
> George's Eggplant Caponata (freezable)
>
> Serve as an antipasto, with pasta, over an omelet,
> or just chilled as a sidedish.
>
> 1Z4 cup olive oil
> 2 chopped onions
> 1 lb diced eggplant
> 4 or 5 chopped tomatoes (I like plum tomatoes best)
> 2 stalks of celery, chopped
> 2 Tbspn capers
> 1Z2 cup chopped green olives
> 2 Tbspn wine vinegar
> 2 Tbspn lemon juice
> 2 Tspn honey
>
> Start with the oil and onion and then the eggplant
> and tomato and cook for 30 minutes. Stir it
> occasionally. Then put everything else in and
> cook for 10 more minutes. Chill and serve, serve
> hot if desired. Chill and freeze.
>
> If you don¹t have capers put in more olives. I
> often find capers heavily discounted at Big
> Lots because most cooks around here don't
> know what they are. I generally buy a couple
> of large bottles. If you don't have lemons use
> more vinegar. Often you need to add a hit of
> vinegar after thawing the frozen version to pep
> up the taste.
>
> I often double or triple the recipe to make enough
> to freeze at one time. For two people I put it in
> quart freezer containers although pints would
> make more sense for two. Once frozen I then
> dump it into a vac bag and seal it, last longer
> in the freezer without degrading that way.
What type of eggplant does he use, Italian, Japanese, Indian, or
the standard eggplant? If he uses the standard eggplant, does he
salt it prior to cutting it up to leach out the bitterness? Does
he keep the skin on or peel it off?
I like the recipe and plan on trying some today... I might add a
few peppers (jalapeno and Serrano) to two jars.
The Ranger
H
hahabogus
Guest
"[email protected]" <[email protected]> wrote in
news:[email protected]:
> Thought this was the same as carbonara but apparently not. Help!
>
>
It's more or less a eggplant veggie relish. I believe caponata means
eggplant
From http://www.basic-recipes.com/r/cap/caponata3.htm
Caponata
1 eggplant (diced, skin on)
1 medium onion, diced
1 (4 oz.) can mushrooms (drained)
2 cloves garlic, crushed
1/2 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of oregano
3 tablespoons of pignoli nuts (optional)
One 6 ounce can of tomato paste
1/4 cup of water
1 1/2 teaspoon of sugar
1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
ingredients, then add to above and simmer 25 additional minutes or until
mushy. Serve with crackers (sesame, wheat, etc.).
Caponata
2 medium eggplants
1/2 cup of olive oil
1 clove garlic, minced
3 stalks celery, chopped
1 medium onion, chopped
1 cup of chopped plum tomatoes
1/4 cup of capers
1/4 cup of red wine vinegar
1 tablespoon of sugar
1 tablespoon of basil
1/2 teaspoon of salt
Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
Sauté garlic and eggplant until eggplant is lightly browned. Remove
eggplant from skillet. Add celery and onions to skillet, sauté until
tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
news:[email protected]:
> Thought this was the same as carbonara but apparently not. Help!
>
>
It's more or less a eggplant veggie relish. I believe caponata means
eggplant
From http://www.basic-recipes.com/r/cap/caponata3.htm
Caponata
1 eggplant (diced, skin on)
1 medium onion, diced
1 (4 oz.) can mushrooms (drained)
2 cloves garlic, crushed
1/2 cup of olive oil
1 teaspoon of salt
1/2 teaspoon of oregano
3 tablespoons of pignoli nuts (optional)
One 6 ounce can of tomato paste
1/4 cup of water
1 1/2 teaspoon of sugar
1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
ingredients, then add to above and simmer 25 additional minutes or until
mushy. Serve with crackers (sesame, wheat, etc.).
Caponata
2 medium eggplants
1/2 cup of olive oil
1 clove garlic, minced
3 stalks celery, chopped
1 medium onion, chopped
1 cup of chopped plum tomatoes
1/4 cup of capers
1/4 cup of red wine vinegar
1 tablespoon of sugar
1 tablespoon of basil
1/2 teaspoon of salt
Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
Sauté garlic and eggplant until eggplant is lightly browned. Remove
eggplant from skillet. Add celery and onions to skillet, sauté until
tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
H
hahabogus
Guest
"The Ranger" <[email protected]> wrote in
news:[email protected]:
> What type of eggplant does he use, Italian, Japanese, Indian, or
> the standard eggplant
Since the recipe is Italian, my money goes on Italian eggplant. I like the
hot pepper idea and also would suggest a little garlic roasted or not and a
bit of Italian seasoning blend.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
news:[email protected]:
> What type of eggplant does he use, Italian, Japanese, Indian, or
> the standard eggplant
Since the recipe is Italian, my money goes on Italian eggplant. I like the
hot pepper idea and also would suggest a little garlic roasted or not and a
bit of Italian seasoning blend.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
D
On Aug 22, 5:58 pm, hahabogus <[email protected]> wrote:
> "[email protected]" <[email protected]> wrote innews:[email protected]:
>
> > Thought this was the same as carbonara but apparently not. Help!
>
> It's more or less a eggplant veggie relish. I believe caponata means
> eggplant
>
> Fromhttp://www.basic-recipes.com/r/cap/caponata3.htm
>
> Caponata
>
> 1 eggplant (diced, skin on)
> 1 medium onion, diced
> 1 (4 oz.) can mushrooms (drained)
> 2 cloves garlic, crushed
> 1/2 cup of olive oil
> 1 teaspoon of salt
> 1/2 teaspoon of oregano
> 3 tablespoons of pignoli nuts (optional)
> One 6 ounce can of tomato paste
> 1/4 cup of water
> 1 1/2 teaspoon of sugar
> 1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
>
> Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
> ingredients, then add to above and simmer 25 additional minutes or until
> mushy. Serve with crackers (sesame, wheat, etc.).
>
> Caponata
>
> 2 medium eggplants
> 1/2 cup of olive oil
> 1 clove garlic, minced
> 3 stalks celery, chopped
> 1 medium onion, chopped
> 1 cup of chopped plum tomatoes
> 1/4 cup of capers
> 1/4 cup of red wine vinegar
> 1 tablespoon of sugar
> 1 tablespoon of basil
> 1/2 teaspoon of salt
>
> Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
> Sauté garlic and eggplant until eggplant is lightly browned. Remove
> eggplant from skillet. Add celery and onions to skillet, sauté until
> tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
> capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
> from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
Love the sound of that recipe - nothing at all to do with pasta then!
How silly do I feel now!
Eggplant = aubergine in my language!
> "[email protected]" <[email protected]> wrote innews:[email protected]:
>
> > Thought this was the same as carbonara but apparently not. Help!
>
> It's more or less a eggplant veggie relish. I believe caponata means
> eggplant
>
> Fromhttp://www.basic-recipes.com/r/cap/caponata3.htm
>
> Caponata
>
> 1 eggplant (diced, skin on)
> 1 medium onion, diced
> 1 (4 oz.) can mushrooms (drained)
> 2 cloves garlic, crushed
> 1/2 cup of olive oil
> 1 teaspoon of salt
> 1/2 teaspoon of oregano
> 3 tablespoons of pignoli nuts (optional)
> One 6 ounce can of tomato paste
> 1/4 cup of water
> 1 1/2 teaspoon of sugar
> 1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
>
> Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
> ingredients, then add to above and simmer 25 additional minutes or until
> mushy. Serve with crackers (sesame, wheat, etc.).
>
> Caponata
>
> 2 medium eggplants
> 1/2 cup of olive oil
> 1 clove garlic, minced
> 3 stalks celery, chopped
> 1 medium onion, chopped
> 1 cup of chopped plum tomatoes
> 1/4 cup of capers
> 1/4 cup of red wine vinegar
> 1 tablespoon of sugar
> 1 tablespoon of basil
> 1/2 teaspoon of salt
>
> Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
> Sauté garlic and eggplant until eggplant is lightly browned. Remove
> eggplant from skillet. Add celery and onions to skillet, sauté until
> tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
> capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
> from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
Love the sound of that recipe - nothing at all to do with pasta then!
How silly do I feel now!
Eggplant = aubergine in my language!
H
hahabogus
Guest
"[email protected]" <[email protected]> wrote in
news:[email protected]:
> Love the sound of that recipe - nothing at all to do with pasta then!
> How silly do I feel now!
>
Well it is a little runny ...It could be used with a spiral noodle and
baked casserole style. Maybe thin it a tad with tomato sauce (not what
americans call ketchup but true tomato sauce) first though.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
news:[email protected]:
> Love the sound of that recipe - nothing at all to do with pasta then!
> How silly do I feel now!
>
Well it is a little runny ...It could be used with a spiral noodle and
baked casserole style. Maybe thin it a tad with tomato sauce (not what
americans call ketchup but true tomato sauce) first though.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
P
Pandora
Guest
<[email protected]> ha scritto nel messaggio
news:[email protected]...
> Thought this was the same as carbonara but apparently not. Help!
>
Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
This is my pic:
http://i17.tinypic.com/4pvam29.jpg
and this is my recipe:
EGGPLANTS CAPONATA (sicilian recipe)
Category: vegetable
Yield: 6 porzioni
Preparation time: 1 h
Source: Pandora
700 gr eggplants
50 gr green olives - stoned
1 tbs capers
4 stalks celery - only the white part
1 tbs pine-seeds
200 gr fresh tomatoes - ripe; peeled and cut in
-little cubes
1 tbs raisins - softned for about 10 minutes in a
-colewarm water
1 tbs sugar
1/4 glass red vinegar - (I have put my white
-tarragon vinegar)
1 onion - I have put a red onion (Tropea variety)
-cut in thin slices
peanut oil - for frying
a pinch salt
a pinch pepper
Wash and dry eggplants, then cut them in cubes of about 0,78 inches (2 cm).
Put them in a colanderwith salt and let them sit for about one hour. Then
wash and dry them.
Fry them in a lot of seed oil then, when they have took colour, dry on a
kitchen paper; set aside.
Cut the celery stalks in pieces of about 0,78 inches (2 cm) and fry them in
the same oil (dry when they are golden). Dry on a kitchen paper and set
aside.
Now throw away about the most of the fried oil and brown the onions; then
put also tomatoes. After 10 minutes, add: sugar and vinegar, capers,
pine-seeds, squeezed raisins , celery and eggplants. Season with salt and
pepper. Let cook on a sweet fire for about 15 minutes and mixing often.
Serve the dish cold because it's better than hot.
Nutritional facts per serving (daily value): Calories 68kcal; Protein 2g
(4%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 14g (5%); Fiber
5g (22%); Sugars 8g; Calcium 37mg (4%); Iron 1mg (4%)
----------
Esportato da Shop'NCook Menu 3.4.2 (http://www.shopncook.com/it)
--
Kisses
Pandora
news:[email protected]...
> Thought this was the same as carbonara but apparently not. Help!
>
Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
This is my pic:
http://i17.tinypic.com/4pvam29.jpg
and this is my recipe:
EGGPLANTS CAPONATA (sicilian recipe)
Category: vegetable
Yield: 6 porzioni
Preparation time: 1 h
Source: Pandora
700 gr eggplants
50 gr green olives - stoned
1 tbs capers
4 stalks celery - only the white part
1 tbs pine-seeds
200 gr fresh tomatoes - ripe; peeled and cut in
-little cubes
1 tbs raisins - softned for about 10 minutes in a
-colewarm water
1 tbs sugar
1/4 glass red vinegar - (I have put my white
-tarragon vinegar)
1 onion - I have put a red onion (Tropea variety)
-cut in thin slices
peanut oil - for frying
a pinch salt
a pinch pepper
Wash and dry eggplants, then cut them in cubes of about 0,78 inches (2 cm).
Put them in a colanderwith salt and let them sit for about one hour. Then
wash and dry them.
Fry them in a lot of seed oil then, when they have took colour, dry on a
kitchen paper; set aside.
Cut the celery stalks in pieces of about 0,78 inches (2 cm) and fry them in
the same oil (dry when they are golden). Dry on a kitchen paper and set
aside.
Now throw away about the most of the fried oil and brown the onions; then
put also tomatoes. After 10 minutes, add: sugar and vinegar, capers,
pine-seeds, squeezed raisins , celery and eggplants. Season with salt and
pepper. Let cook on a sweet fire for about 15 minutes and mixing often.
Serve the dish cold because it's better than hot.
Nutritional facts per serving (daily value): Calories 68kcal; Protein 2g
(4%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 14g (5%); Fiber
5g (22%); Sugars 8g; Calcium 37mg (4%); Iron 1mg (4%)
----------
Esportato da Shop'NCook Menu 3.4.2 (http://www.shopncook.com/it)
--
Kisses
Pandora
P
Peter A
Guest
In article <[email protected]>, [email protected]
says...
> Melba's Jammin' <[email protected]> wrote in message
> news:[email protected]...
> > George Shirley posted this a week or so back to
> > rec.food.preserving:
> >
> > George's Eggplant Caponata (freezable)
> >
> > Serve as an antipasto, with pasta, over an omelet,
> > or just chilled as a sidedish.
> >
> > 1Z4 cup olive oil
> > 2 chopped onions
> > 1 lb diced eggplant
> > 4 or 5 chopped tomatoes (I like plum tomatoes best)
> > 2 stalks of celery, chopped
> > 2 Tbspn capers
> > 1Z2 cup chopped green olives
> > 2 Tbspn wine vinegar
> > 2 Tbspn lemon juice
> > 2 Tspn honey
> >
> > Start with the oil and onion and then the eggplant
> > and tomato and cook for 30 minutes. Stir it
> > occasionally. Then put everything else in and
> > cook for 10 more minutes. Chill and serve, serve
> > hot if desired. Chill and freeze.
> >
> > If you don¹t have capers put in more olives. I
> > often find capers heavily discounted at Big
> > Lots because most cooks around here don't
> > know what they are. I generally buy a couple
> > of large bottles. If you don't have lemons use
> > more vinegar. Often you need to add a hit of
> > vinegar after thawing the frozen version to pep
> > up the taste.
> >
> > I often double or triple the recipe to make enough
> > to freeze at one time. For two people I put it in
> > quart freezer containers although pints would
> > make more sense for two. Once frozen I then
> > dump it into a vac bag and seal it, last longer
> > in the freezer without degrading that way.
>
> What type of eggplant does he use, Italian, Japanese, Indian, or
> the standard eggplant? If he uses the standard eggplant, does he
> salt it prior to cutting it up to leach out the bitterness? Does
> he keep the skin on or peel it off?
>
> I like the recipe and plan on trying some today... I might add a
> few peppers (jalapeno and Serrano) to two jars.
I would skip the peppers - caponata is supposed to be mildly sweet/sour,
not spicy. I would use sugar instead of honey, and some pine nuts are a
nice addition.
--
Peter Aitken
says...
> Melba's Jammin' <[email protected]> wrote in message
> news:[email protected]...
> > George Shirley posted this a week or so back to
> > rec.food.preserving:
> >
> > George's Eggplant Caponata (freezable)
> >
> > Serve as an antipasto, with pasta, over an omelet,
> > or just chilled as a sidedish.
> >
> > 1Z4 cup olive oil
> > 2 chopped onions
> > 1 lb diced eggplant
> > 4 or 5 chopped tomatoes (I like plum tomatoes best)
> > 2 stalks of celery, chopped
> > 2 Tbspn capers
> > 1Z2 cup chopped green olives
> > 2 Tbspn wine vinegar
> > 2 Tbspn lemon juice
> > 2 Tspn honey
> >
> > Start with the oil and onion and then the eggplant
> > and tomato and cook for 30 minutes. Stir it
> > occasionally. Then put everything else in and
> > cook for 10 more minutes. Chill and serve, serve
> > hot if desired. Chill and freeze.
> >
> > If you don¹t have capers put in more olives. I
> > often find capers heavily discounted at Big
> > Lots because most cooks around here don't
> > know what they are. I generally buy a couple
> > of large bottles. If you don't have lemons use
> > more vinegar. Often you need to add a hit of
> > vinegar after thawing the frozen version to pep
> > up the taste.
> >
> > I often double or triple the recipe to make enough
> > to freeze at one time. For two people I put it in
> > quart freezer containers although pints would
> > make more sense for two. Once frozen I then
> > dump it into a vac bag and seal it, last longer
> > in the freezer without degrading that way.
>
> What type of eggplant does he use, Italian, Japanese, Indian, or
> the standard eggplant? If he uses the standard eggplant, does he
> salt it prior to cutting it up to leach out the bitterness? Does
> he keep the skin on or peel it off?
>
> I like the recipe and plan on trying some today... I might add a
> few peppers (jalapeno and Serrano) to two jars.
I would skip the peppers - caponata is supposed to be mildly sweet/sour,
not spicy. I would use sugar instead of honey, and some pine nuts are a
nice addition.
--
Peter Aitken
J
James Silverton
Guest
Peter wrote on Wed, 22 Aug 2007 16:01:43 -0400:
PA> In article <[email protected]>,
PA> [email protected] says...
??>> Melba's Jammin' <[email protected]> wrote in
??>> message
news:[email protected]...
??>>
??>> I like the recipe and plan on trying some today... I might
??>> add a few peppers (jalapeno and Serrano) to two jars.
PA> I would skip the peppers - caponata is supposed to be
PA> mildly sweet/sour, not spicy. I would use sugar instead of
PA> honey, and some pine nuts are a nice addition.
One of my local supermarkets sells it at its "olive bar". It
*is* very good and I will have to try to make it. The caponata
that I liked was not particularly hot.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
PA> In article <[email protected]>,
PA> [email protected] says...
??>> Melba's Jammin' <[email protected]> wrote in
??>> message
news:[email protected]...
??>>
??>> I like the recipe and plan on trying some today... I might
??>> add a few peppers (jalapeno and Serrano) to two jars.
PA> I would skip the peppers - caponata is supposed to be
PA> mildly sweet/sour, not spicy. I would use sugar instead of
PA> honey, and some pine nuts are a nice addition.
One of my local supermarkets sells it at its "olive bar". It
*is* very good and I will have to try to make it. The caponata
that I liked was not particularly hot.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
S
Sheldon
Guest
On Aug 22, 2:10?pm, "Pandora" <[email protected]> wrote:
> <[email protected]> ha scritto nel messaggionews:[email protected]...> Thought this was the same as carbonara but apparently not. Help!
>
> Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
> This is my pic:http://i17.tinypic.com/4pvam29.jpg
> and this is my recipe:
>
> EGGPLANTS CAPONATA (sicilian recipe)
>
> Category: vegetable
> Yield: 6 porzioni
> Preparation time: 1 h
> Source: Pandora
>
> 700 gr eggplants
> 50 gr green olives - stoned
> 1 tbs capers
> 4 stalks celery - only the white part
> 1 tbs pine-seeds
> 200 gr fresh tomatoes - ripe; peeled and cut in
> -little cubes
> 1 tbs raisins - softned for about 10 minutes in a
> -colewarm water
> 1 tbs sugar
> 1/4 glass red vinegar - (I have put my white
> -tarragon vinegar)
> 1 onion - I have put a red onion (Tropea variety)
> -cut in thin slices
> peanut oil - for frying
> a pinch salt
> a pinch pepper
>
> Wash and dry eggplants, then cut them in cubes of about 0,78 inches (2 cm).
> Put them in a colanderwith salt and let them sit for about one hour. Then
> wash and dry them.
> Fry them in a lot of seed oil then, when they have took colour, dry on a
> kitchen paper; set aside.
> Cut the celery stalks in pieces of about 0,78 inches (2 cm) and fry them in
> the same oil (dry when they are golden). Dry on a kitchen paper and set
> aside.
> Now throw away about the most of the fried oil and brown the onions; then
> put also tomatoes. After 10 minutes, add: sugar and vinegar, capers,
> pine-seeds, squeezed raisins , celery and eggplants. Season with salt and
> pepper. Let cook on a sweet fire for about 15 minutes and mixing often.
> Serve the dish cold because it's better than hot.
>
> Nutritional facts per serving (daily value): Calories 68kcal; Protein 2g
> (4%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 14g (5%); Fiber
> 5g (22%); Sugars 8g; Calcium 37mg (4%); Iron 1mg (4%)
> ----------
>
> Esportato da Shop'NCook Menu 3.4.2 (http://www.shopncook.com/it)
Yes, eggplant caponata is a traditional Sicilian dish... the recipe
above is accurate (but should be a bit less runny), and often contains
white raisins too sometimes fennel bulb, and somer add anchovy.
Progresso foods used to produce eggplant caponata packaged in six
ounce cans the same size as tomato paste cans.
caponata with fennel, olives, and raisins
Bon App?*** | January 2005
Gemma Sanita Sciabica of Modesto, California, writes: "My husband's
family produces olive oil, and I'm the company's recipe developer. We
often hear from customers who love our oil but complain that they
don't have the time to cook. Their comments inspired me to share my
favorite recipes, which show just how simple great Italian food can
be."
Caponata is a Sicilian specialty typically served as a relish or side
dish. It also works as an appetizer on bread rounds.
Makes 6 cups.
6 tablespoons olive oil
1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulb (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil Heat oil in heavy large pot over medium-
high heat. Add eggplant, bell peppers, fennel, and garlic; saut? until
eggplant is tender, about 10 minutes. Add olives and raisins, then mix
in tomato sauce and vinegar. Cover, reduce heat to medium-low, and
simmer 15 minutes, stirring occasionally. Uncover and simmer until
caponata is thick and vegetables are tender, stirring occasionally,
about 15 minutes longer. Mix in basil. Season caponata to taste with
salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve at room temperature.
---
Sheldon
> <[email protected]> ha scritto nel messaggionews:[email protected]...> Thought this was the same as carbonara but apparently not. Help!
>
> Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
> This is my pic:http://i17.tinypic.com/4pvam29.jpg
> and this is my recipe:
>
> EGGPLANTS CAPONATA (sicilian recipe)
>
> Category: vegetable
> Yield: 6 porzioni
> Preparation time: 1 h
> Source: Pandora
>
> 700 gr eggplants
> 50 gr green olives - stoned
> 1 tbs capers
> 4 stalks celery - only the white part
> 1 tbs pine-seeds
> 200 gr fresh tomatoes - ripe; peeled and cut in
> -little cubes
> 1 tbs raisins - softned for about 10 minutes in a
> -colewarm water
> 1 tbs sugar
> 1/4 glass red vinegar - (I have put my white
> -tarragon vinegar)
> 1 onion - I have put a red onion (Tropea variety)
> -cut in thin slices
> peanut oil - for frying
> a pinch salt
> a pinch pepper
>
> Wash and dry eggplants, then cut them in cubes of about 0,78 inches (2 cm).
> Put them in a colanderwith salt and let them sit for about one hour. Then
> wash and dry them.
> Fry them in a lot of seed oil then, when they have took colour, dry on a
> kitchen paper; set aside.
> Cut the celery stalks in pieces of about 0,78 inches (2 cm) and fry them in
> the same oil (dry when they are golden). Dry on a kitchen paper and set
> aside.
> Now throw away about the most of the fried oil and brown the onions; then
> put also tomatoes. After 10 minutes, add: sugar and vinegar, capers,
> pine-seeds, squeezed raisins , celery and eggplants. Season with salt and
> pepper. Let cook on a sweet fire for about 15 minutes and mixing often.
> Serve the dish cold because it's better than hot.
>
> Nutritional facts per serving (daily value): Calories 68kcal; Protein 2g
> (4%); Total Fat 1g (2%)(Sat. 0g (1%)); Chol. 0mg (0%); Carb. 14g (5%); Fiber
> 5g (22%); Sugars 8g; Calcium 37mg (4%); Iron 1mg (4%)
> ----------
>
> Esportato da Shop'NCook Menu 3.4.2 (http://www.shopncook.com/it)
Yes, eggplant caponata is a traditional Sicilian dish... the recipe
above is accurate (but should be a bit less runny), and often contains
white raisins too sometimes fennel bulb, and somer add anchovy.
Progresso foods used to produce eggplant caponata packaged in six
ounce cans the same size as tomato paste cans.
caponata with fennel, olives, and raisins
Bon App?*** | January 2005
Gemma Sanita Sciabica of Modesto, California, writes: "My husband's
family produces olive oil, and I'm the company's recipe developer. We
often hear from customers who love our oil but complain that they
don't have the time to cook. Their comments inspired me to share my
favorite recipes, which show just how simple great Italian food can
be."
Caponata is a Sicilian specialty typically served as a relish or side
dish. It also works as an appetizer on bread rounds.
Makes 6 cups.
6 tablespoons olive oil
1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulb (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil Heat oil in heavy large pot over medium-
high heat. Add eggplant, bell peppers, fennel, and garlic; saut? until
eggplant is tender, about 10 minutes. Add olives and raisins, then mix
in tomato sauce and vinegar. Cover, reduce heat to medium-low, and
simmer 15 minutes, stirring occasionally. Uncover and simmer until
caponata is thick and vegetables are tender, stirring occasionally,
about 15 minutes longer. Mix in basil. Season caponata to taste with
salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve at room temperature.
---
Sheldon
M
Mark Thorson
Guest
Sheldon wrote:
>
> Progresso foods used to produce eggplant caponata packaged in six
> ounce cans the same size as tomato paste cans.
They had it in two sizes, 3 and 6 oz., I think.
It was very good and very reasonably priced.
I miss it.
>
> Progresso foods used to produce eggplant caponata packaged in six
> ounce cans the same size as tomato paste cans.
They had it in two sizes, 3 and 6 oz., I think.
It was very good and very reasonably priced.
I miss it.
T
The Joneses
Guest
"Mark Thorson" <[email protected]> wrote in message
news:[email protected]...
> Sheldon wrote:
>>
>> Progresso foods used to produce eggplant caponata packaged in six
>> ounce cans the same size as tomato paste cans.
>
> They had it in two sizes, 3 and 6 oz., I think.
>
> It was very good and very reasonably priced.
> I miss it.
Go on and make some up yourself, and prepare to freeze some too. It seems
most recipes make quite a lot, about 1-2 quarts of caponata. I tried using
various "Italian" herbs, but I like it better with just plain veggies,
excepting of course parsley. I like a pinch or three of hot pepper flakes,
but I don't want this dish spicy, better bland.
m2cw
Edrena
news:[email protected]...
> Sheldon wrote:
>>
>> Progresso foods used to produce eggplant caponata packaged in six
>> ounce cans the same size as tomato paste cans.
>
> They had it in two sizes, 3 and 6 oz., I think.
>
> It was very good and very reasonably priced.
> I miss it.
Go on and make some up yourself, and prepare to freeze some too. It seems
most recipes make quite a lot, about 1-2 quarts of caponata. I tried using
various "Italian" herbs, but I like it better with just plain veggies,
excepting of course parsley. I like a pinch or three of hot pepper flakes,
but I don't want this dish spicy, better bland.
m2cw
Edrena
S
Sheldon
Guest
On Aug 22, 9:13?pm, "The Joneses" <[email protected]> wrote:
> "Mark Thorson" <[email protected]> wrote in message
>
> news:[email protected]...
>
> > Sheldon wrote:
>
> >> Progresso foods used to produce eggplant caponata packaged in six
> >> ounce cans the same size as tomato paste cans.
>
> > They had it in two sizes, 3 and 6 oz., I think.
>
> > It was very good and very reasonably priced.
> > I miss it.
>
> Go on and make some up yourself, and prepare to freeze some too. It seems
> most recipes make quite a lot, about 1-2 quarts of caponata. I tried using
> various "Italian" herbs, but I like it better with just plain veggies,
> excepting of course parsley. I like a pinch or three of hot pepper flakes,
> but I don't want this dish spicy, better bland.
No need to freeze caponata... when properly prepared it's self
preserving... can keep in the fridge for rmonths. But of course a
couple-three quarts will be eaten in less then two weeks. Eggplant
caponata is very addictive.
Also an important aspect is how the individual ingredients are
prepared, for instance the eggplant is not peeled and properly done
i'ts sliced in long narrow uniform strips... all the other ingredients
are prepared uniformly too. Eggplant caponata is not cobbled together
***** nilly, it's a very precisely orchestrated dish, actually a work
of art..
Caponata doesn't freeze well anyway, it'll turn to mush.
> "Mark Thorson" <[email protected]> wrote in message
>
> news:[email protected]...
>
> > Sheldon wrote:
>
> >> Progresso foods used to produce eggplant caponata packaged in six
> >> ounce cans the same size as tomato paste cans.
>
> > They had it in two sizes, 3 and 6 oz., I think.
>
> > It was very good and very reasonably priced.
> > I miss it.
>
> Go on and make some up yourself, and prepare to freeze some too. It seems
> most recipes make quite a lot, about 1-2 quarts of caponata. I tried using
> various "Italian" herbs, but I like it better with just plain veggies,
> excepting of course parsley. I like a pinch or three of hot pepper flakes,
> but I don't want this dish spicy, better bland.
No need to freeze caponata... when properly prepared it's self
preserving... can keep in the fridge for rmonths. But of course a
couple-three quarts will be eaten in less then two weeks. Eggplant
caponata is very addictive.
Also an important aspect is how the individual ingredients are
prepared, for instance the eggplant is not peeled and properly done
i'ts sliced in long narrow uniform strips... all the other ingredients
are prepared uniformly too. Eggplant caponata is not cobbled together
***** nilly, it's a very precisely orchestrated dish, actually a work
of art..
Caponata doesn't freeze well anyway, it'll turn to mush.
K
Koko
Guest
On Wed, 22 Aug 2007 20:10:37 +0200, "Pandora" <[email protected]>
wrote:
>
><[email protected]> ha scritto nel messaggio
>news:[email protected]...
>> Thought this was the same as carbonara but apparently not. Help!
>>
>Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
>This is my pic:
>http://i17.tinypic.com/4pvam29.jpg
>and this is my recipe:
>
>EGGPLANTS CAPONATA (sicilian recipe)
recipe snipped and saved
Looks delicious. I can't wait to try it.
koko
---
http://www.kokoscorner.typepad.com
updated 8/21
"There is no love more sincere than the love of food"
George Bernard Shaw
wrote:
>
><[email protected]> ha scritto nel messaggio
>news:[email protected]...
>> Thought this was the same as carbonara but apparently not. Help!
>>
>Caponata is a sicilian dish made with eggplants, celery, tomatoes, etc.
>This is my pic:
>http://i17.tinypic.com/4pvam29.jpg
>and this is my recipe:
>
>EGGPLANTS CAPONATA (sicilian recipe)
recipe snipped and saved
Looks delicious. I can't wait to try it.
koko
---
http://www.kokoscorner.typepad.com
updated 8/21
"There is no love more sincere than the love of food"
George Bernard Shaw
S
sf
Guest
On Wed, 22 Aug 2007 15:47:55 -0000, "[email protected]"
<[email protected]> wrote:
>Thought this was the same as carbonara but apparently not. Help!
LOLOL! I guess you got a big surprise. At least they are both good
to eat.
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
<[email protected]> wrote:
>Thought this was the same as carbonara but apparently not. Help!
LOLOL! I guess you got a big surprise. At least they are both good
to eat.
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
S
sf
Guest
On Wed, 22 Aug 2007 09:31:31 -0700, "The Ranger"
<[email protected]> wrote:
>What type of eggplant does he use, Italian, Japanese, Indian, or
>the standard eggplant? If he uses the standard eggplant, does he
>salt it prior to cutting it up to leach out the bitterness? Does
>he keep the skin on or peel it off?
I rarely salt eggplant and have never been sorry when I didn't. I'd
use just about any type for it. I think Japanese and Indian (the
round ones) would be great caponata.
>
>I like the recipe and plan on trying some today... I might add a
>few peppers (jalapeno and Serrano) to two jars.
Well, let's just say that's "different".
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
<[email protected]> wrote:
>What type of eggplant does he use, Italian, Japanese, Indian, or
>the standard eggplant? If he uses the standard eggplant, does he
>salt it prior to cutting it up to leach out the bitterness? Does
>he keep the skin on or peel it off?
I rarely salt eggplant and have never been sorry when I didn't. I'd
use just about any type for it. I think Japanese and Indian (the
round ones) would be great caponata.
>
>I like the recipe and plan on trying some today... I might add a
>few peppers (jalapeno and Serrano) to two jars.
Well, let's just say that's "different".
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
S
sf
Guest
On Wed, 22 Aug 2007 17:05:54 -0000, "[email protected]"
<[email protected]> wrote:
>Love the sound of that recipe - nothing at all to do with pasta then!
You could combine it with pasta - I think it would be tastey. Try it,
you might like it.
>How silly do I feel now!
Don't. It's an honest mistake, made by a non-Italian speaker.
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
<[email protected]> wrote:
>Love the sound of that recipe - nothing at all to do with pasta then!
You could combine it with pasta - I think it would be tastey. Try it,
you might like it.
>How silly do I feel now!
Don't. It's an honest mistake, made by a non-Italian speaker.
--
Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.
T
The Cook
Guest
On Wed, 22 Aug 2007 09:31:31 -0700, "The Ranger"
<[email protected]> wrote:
>Melba's Jammin' <[email protected]> wrote in message
>news:[email protected]...
>> George Shirley posted this a week or so back to
>> rec.food.preserving:
>>
>> George's Eggplant Caponata (freezable)
>>
>> Serve as an antipasto, with pasta, over an omelet,
>> or just chilled as a sidedish.
>>
>> 1Z4 cup olive oil
>> 2 chopped onions
>> 1 lb diced eggplant
>> 4 or 5 chopped tomatoes (I like plum tomatoes best)
>> 2 stalks of celery, chopped
>> 2 Tbspn capers
>> 1Z2 cup chopped green olives
>> 2 Tbspn wine vinegar
>> 2 Tbspn lemon juice
>> 2 Tspn honey
>>
>> Start with the oil and onion and then the eggplant
>> and tomato and cook for 30 minutes. Stir it
>> occasionally. Then put everything else in and
>> cook for 10 more minutes. Chill and serve, serve
>> hot if desired. Chill and freeze.
>>
>> If you don¹t have capers put in more olives. I
>> often find capers heavily discounted at Big
>> Lots because most cooks around here don't
>> know what they are. I generally buy a couple
>> of large bottles. If you don't have lemons use
>> more vinegar. Often you need to add a hit of
>> vinegar after thawing the frozen version to pep
>> up the taste.
>>
>> I often double or triple the recipe to make enough
>> to freeze at one time. For two people I put it in
>> quart freezer containers although pints would
>> make more sense for two. Once frozen I then
>> dump it into a vac bag and seal it, last longer
>> in the freezer without degrading that way.
>
>What type of eggplant does he use, Italian, Japanese, Indian, or
>the standard eggplant? If he uses the standard eggplant, does he
>salt it prior to cutting it up to leach out the bitterness? Does
>he keep the skin on or peel it off?
>
>I like the recipe and plan on trying some today... I might add a
>few peppers (jalapeno and Serrano) to two jars.
>
>The Ranger
>
In his recipe for Moussaka he says he uses Ichiban eggplant. No
salting.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
<[email protected]> wrote:
>Melba's Jammin' <[email protected]> wrote in message
>news:[email protected]...
>> George Shirley posted this a week or so back to
>> rec.food.preserving:
>>
>> George's Eggplant Caponata (freezable)
>>
>> Serve as an antipasto, with pasta, over an omelet,
>> or just chilled as a sidedish.
>>
>> 1Z4 cup olive oil
>> 2 chopped onions
>> 1 lb diced eggplant
>> 4 or 5 chopped tomatoes (I like plum tomatoes best)
>> 2 stalks of celery, chopped
>> 2 Tbspn capers
>> 1Z2 cup chopped green olives
>> 2 Tbspn wine vinegar
>> 2 Tbspn lemon juice
>> 2 Tspn honey
>>
>> Start with the oil and onion and then the eggplant
>> and tomato and cook for 30 minutes. Stir it
>> occasionally. Then put everything else in and
>> cook for 10 more minutes. Chill and serve, serve
>> hot if desired. Chill and freeze.
>>
>> If you don¹t have capers put in more olives. I
>> often find capers heavily discounted at Big
>> Lots because most cooks around here don't
>> know what they are. I generally buy a couple
>> of large bottles. If you don't have lemons use
>> more vinegar. Often you need to add a hit of
>> vinegar after thawing the frozen version to pep
>> up the taste.
>>
>> I often double or triple the recipe to make enough
>> to freeze at one time. For two people I put it in
>> quart freezer containers although pints would
>> make more sense for two. Once frozen I then
>> dump it into a vac bag and seal it, last longer
>> in the freezer without degrading that way.
>
>What type of eggplant does he use, Italian, Japanese, Indian, or
>the standard eggplant? If he uses the standard eggplant, does he
>salt it prior to cutting it up to leach out the bitterness? Does
>he keep the skin on or peel it off?
>
>I like the recipe and plan on trying some today... I might add a
>few peppers (jalapeno and Serrano) to two jars.
>
>The Ranger
>
In his recipe for Moussaka he says he uses Ichiban eggplant. No
salting.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
B
blake murphy
Guest
On Wed, 22 Aug 2007 16:58:20 GMT, hahabogus <[email protected]> wrote:
>"[email protected]" <[email protected]> wrote in
>news:[email protected]:
>
>> Thought this was the same as carbonara but apparently not. Help!
>>
>>
>It's more or less a eggplant veggie relish. I believe caponata means
>eggplant
>
> From http://www.basic-recipes.com/r/cap/caponata3.htm
>
>Caponata
>
>1 eggplant (diced, skin on)
>1 medium onion, diced
>1 (4 oz.) can mushrooms (drained)
>2 cloves garlic, crushed
>1/2 cup of olive oil
>1 teaspoon of salt
>1/2 teaspoon of oregano
>3 tablespoons of pignoli nuts (optional)
>One 6 ounce can of tomato paste
>1/4 cup of water
>1 1/2 teaspoon of sugar
>1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
>
>
>
>Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
>ingredients, then add to above and simmer 25 additional minutes or until
>mushy. Serve with crackers (sesame, wheat, etc.).
>
>Caponata
>
>2 medium eggplants
>1/2 cup of olive oil
>1 clove garlic, minced
>3 stalks celery, chopped
>1 medium onion, chopped
>1 cup of chopped plum tomatoes
>1/4 cup of capers
>1/4 cup of red wine vinegar
>1 tablespoon of sugar
>1 tablespoon of basil
>1/2 teaspoon of salt
>
>Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
>Sauté garlic and eggplant until eggplant is lightly browned. Remove
>eggplant from skillet. Add celery and onions to skillet, sauté until
>tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
>capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
>from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
how does this differ from ratatouille? other than ratatouille usually
also has zucchini?
your pal,
blake
>"[email protected]" <[email protected]> wrote in
>news:[email protected]:
>
>> Thought this was the same as carbonara but apparently not. Help!
>>
>>
>It's more or less a eggplant veggie relish. I believe caponata means
>eggplant
>
> From http://www.basic-recipes.com/r/cap/caponata3.htm
>
>Caponata
>
>1 eggplant (diced, skin on)
>1 medium onion, diced
>1 (4 oz.) can mushrooms (drained)
>2 cloves garlic, crushed
>1/2 cup of olive oil
>1 teaspoon of salt
>1/2 teaspoon of oregano
>3 tablespoons of pignoli nuts (optional)
>One 6 ounce can of tomato paste
>1/4 cup of water
>1 1/2 teaspoon of sugar
>1/2 cup of olives, stuffed, sliced (3 oz. jar drained)
>
>
>
>Simmer first six ingredients in covered skillet 15 minutes. Mix remaining
>ingredients, then add to above and simmer 25 additional minutes or until
>mushy. Serve with crackers (sesame, wheat, etc.).
>
>Caponata
>
>2 medium eggplants
>1/2 cup of olive oil
>1 clove garlic, minced
>3 stalks celery, chopped
>1 medium onion, chopped
>1 cup of chopped plum tomatoes
>1/4 cup of capers
>1/4 cup of red wine vinegar
>1 tablespoon of sugar
>1 tablespoon of basil
>1/2 teaspoon of salt
>
>Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet.
>Sauté garlic and eggplant until eggplant is lightly browned. Remove
>eggplant from skillet. Add celery and onions to skillet, sauté until
>tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant,
>capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove
>from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.
how does this differ from ratatouille? other than ratatouille usually
also has zucchini?
your pal,
blake