The Little Caponata


1 pound eggplant
3/4 pound ripe tomatoes
4 large peppers (red and yellow make for pleasant color contrasts)
1/4 pound moderately sharp caciocavallo or provolone, diced
1 large onion
2 cloves garlic, minced
1/2 cup dry white wine
olive oil
salt and pepper to taste

Begin by dicing the eggplant and leaving the pieces in a colander for an hour, liberally sprinkled with salt, to draw out their bitter juices. Seed the peppers and cut them into strips, chop and seed the tomatoes. Preheat the oven to 375 F (180C)

Rinse the salt off the diced eggplant, pat the pieces dry, and combine them with the other ingredients in an oven-proof dish. Sprinkle liberally with olive oil, season with salt and pepper to taste, and bake for a half hour. Stir everything around, mixing in the half cup of dry white wine, and bake another half hour.

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