Caponata

Caponata, or dare I call it, eggplant "relish", is a savory melange that can
be used in a variety of ways. I like to serve caponata as an Italian
appetizer. Caponata is also delicious as a topping for bruschettas or
crostinis, or served on toasted pita triangles, spread on crusty Italian
bread or whole grain crackers, or even, coarsely pureed to use as a dip with
breadsticks. And, although traditionally, caponata is served cold or at room
temperature, I remember my mother using it hot as a vegetable side dish or
as a topping on grilled rainbow trout. mmm. You can probably even combine
it  with pasta for a quick meal!

"Antipasto saporito di melanzane"


2 pounds eggplant, cut into 1 inch cubes
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 medium yellow or red onion, coarsely chopped
1 sweet red pepper, diced
1 sweet yellow pepper, diced
2 cups celery, sliced
2 cups chopped ripe plum tomatoes (or 1-28 oz. can plum
 tomatoes, chopped, reserving some juice)
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. capers
1/2 cup black olives, chopped
2-3 chopped anchovy filets (optional)
salt and pepper to taste
1/4 cup fresh basil leaves, thinly sliced
2 Tbsp. toasted pinenuts  (toast on baking sheet in a 350 degree oven for
about 3 mins. watch them closely)
1/4 cup chopped fresh parsley

Place the eggplant cubes in a colander and sprinkle them generously with salt.
Let stand at least 1/2 hour; rinse well under cold water, drain, and pat dry
with paper towels. Heat 1/4 cup oil in a deep heavy skillet over medium-high
heat. Saute eggplant until tender and almost golden. Remove and set aside.Add
the garlic and onions and saute until softened. Add celery, tomatoes, peppers,
and eggplant and cook for approx. 15 minutes uncovered. Combine red wine vinegar
with sugar and add to vegetable mixture. Simmer, uncovered for about 15 - 20
minutes or until mixture is thick and the flavors are well developed - add
capers, chopped olives (and anchovies, if using.) Continue cooking for a few
more minutes.  Season the caponata with salt, pepper. Stir in basil leaves,
toasted pine nuts, and parsley. Serve hot, cold or at room temperature!

Traditionally, caponata is cooled, then refrigerated for 24 hours before
serving. Caponata also keeps well in the refrigerator for up to a week and can
be frozen for up to 3 months. I like to freeze smaller portions to have
available for a quick appetizer.

For more Italian recipes.
http://www.themestream.com/authors/454441.html

Source:

rec.food.cooking, rec.food.recipes