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MAY
25
2016
Caponata from the Farm
Recipes and Food
by Suzannah Schneider, Katchkie Farm CSA Coordinator

©FlickrCommons 

Adapted from  New York Times Recipe

Ingredients:

1 ½ lbs  Eggplant (1 large)

3  Tbsp   Olive oil

1             Onion, chopped

3             Garlic cloves, minced

2             Red bell peppers, cleaned and diced

1    lb      Tomatoes (preferably Roma) peeled, seeded and finely    chopped

3   Tbsp  Capers, rinsed and drained

3   Tbsp  Green olives, pitted and coarsely copped

2   Tbsp  Sugar

3   Tbsp  Vinegar (red, white, or sherry), more to taste

               Pepper, freshly ground, to taste

               Salt, to taste


Method:

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with 1 tablespoon olive oil and a pinch of sea salt. Roast for 5-10 minutes at 350°, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

Add the tomatoes to the pan with about 1/2 teaspoon of salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.



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