Photo by Judith Hausman
Caponata siciliana is even well the next day , so try doubling the recipe .
It ’s been a bad year for eggplant in our garden , but another local garden provided me with a glazed - placid , over-embellished one the other day . Because I recently ate a very good version at a New York restaurant , I decided to turn this eggplant into caponata siciliana , a gratifying and savory , Arabic - determine eggplant looker . There are many variations to caponata siciliana , but essentially , raisin or currants provide the sweet and vinegar the savoury . The flavors are so deep and complex that sometimes I just ca n’t quit eating the stuff .
I do n’t wish to peel the eggplant , but I do wish to salt and drain the excess water from at least the rounded Italian varieties . However , be heedful not to salt the minor piece too much or too recollective — 30 arcminute is enough — or it will be arduous to wash away the table salt sufficiently . Remember that the capers you bestow are salty , too . ensure to pat the eggplant pieces ironic after your rinse them .
I suppose you could bake , steam or grill the mad apple , as you’re able to for baba ganoush , but brown it in olive oil tot a fate of flavour . Tomatoessometimes seem in recipes and sometimes do n’t ; ditto a twosome of hack celery rib and black olive . summate them , of line , if you palpate like it , along with some cumin , a minced hot or red bell shape pepper , or chop parsley , basil , orcilantro .
Caponata is very effective served at elbow room temperature , spread on slices of baguette , as a lunch or an appetiser . It ’s also awing in a sandwich with goat cheese or warmed as a side dish to lamb chop off the grill , as we ate it last night . You could also double this recipe ; it ’s even well the next day .
Caponata Siciliana
INGREDIENTS
PREPARATION
Put the eggplant in a cullender or sieve , salt it and let it debilitate for about 30 minute . Rinse and pat dry . heating plant 2 to 3 tablespoons of olive vegetable oil in a roomie fry genus Pan and brown the eggplant pieces . Do so one-half at a time , if necessary , to leave the pieces with enough elbow room to embrown . Add the sliced onions and garlic about halfway through the preparation .
Meanwhile , put the tomato , capers , raisin or currants and about half the vinegar in a serving arena . When the eggplant , Allium cepa and garlic are nicely browned , deck them into the arena with the tomato mix . De - glass the pan with the stay vinegar and pour that into the roll too , along with any chop herb , some ground black pepper and a little more Olea europaea oil if you like . Cool or chill ; sprinkle with pine junkie before serving .
assist 4 as a side dish or appetizer .
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