Caponata (version XX)
4 tablespoons yellow raisins
Soak the raisins in 1/2 cup boiling water and set aside.
1/2 cup boiling water
2 pounds eggplants, diced into 1-inch squares
5 tablespoons kosher salt
2 holland red peppers, diced in 1/2-inch squares
3 medium vidalia onions, diced into 1/2-inch squares
1/2 cup olive oil
6 plum tomatoes peeled, seeded, chopped
2 tablespoons tomato paste
3 tablespoons capers
1/4 cup chopped flat leaf parsley
2 or 3 tablespoons aged red wine vinegar, to taste
2 cloves garlic
Toss eggplants with kosher salt and drain in a colander under a weight for 1 hour.
Sauté peppers and onions separately using 3 to 6 tablespoons olive oil until al dente. Allow to cool.
Pat the eggplant dry and sauté in batches until eggplant is cooked but still firm.
Sauté the tomatoes until just cooked, but not mushy. Add the tomato paste and onions and cook to combine flavors. Allow all ingredients to cool and then mix with yellow raisins, capers, and parsley and garlic. Add vinegar and fresh ground black pepper, to taste.
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