What is caponata and how do you make it?
On Wed, 22 Aug 2007 09:31:31 -0700, "The Ranger"
> wrote:
>Melba's Jammin' > wrote in message
...
>> George Shirley posted this a week or so back to
>> rec.food.preserving:
>>
>> George's Eggplant Caponata (freezable)
>>
>> Serve as an antipasto, with pasta, over an omelet,
>> or just chilled as a sidedish.
>>
>> 1Z4 cup olive oil
>> 2 chopped onions
>> 1 lb diced eggplant
>> 4 or 5 chopped tomatoes (I like plum tomatoes best)
>> 2 stalks of celery, chopped
>> 2 Tbspn capers
>> 1Z2 cup chopped green olives
>> 2 Tbspn wine vinegar
>> 2 Tbspn lemon juice
>> 2 Tspn honey
>>
>> Start with the oil and onion and then the eggplant
>> and tomato and cook for 30 minutes. Stir it
>> occasionally. Then put everything else in and
>> cook for 10 more minutes. Chill and serve, serve
>> hot if desired. Chill and freeze.
>>
>> If you donšt have capers put in more olives. I
>> often find capers heavily discounted at Big
>> Lots because most cooks around here don't
>> know what they are. I generally buy a couple
>> of large bottles. If you don't have lemons use
>> more vinegar. Often you need to add a hit of
>> vinegar after thawing the frozen version to pep
>> up the taste.
>>
>> I often double or triple the recipe to make enough
>> to freeze at one time. For two people I put it in
>> quart freezer containers although pints would
>> make more sense for two. Once frozen I then
>> dump it into a vac bag and seal it, last longer
>> in the freezer without degrading that way.
>
>What type of eggplant does he use, Italian, Japanese, Indian, or
>the standard eggplant? If he uses the standard eggplant, does he
>salt it prior to cutting it up to leach out the bitterness? Does
>he keep the skin on or peel it off?
>
>I like the recipe and plan on trying some today... I might add a
>few peppers (jalapeno and Serrano) to two jars.
>
>The Ranger
>
In his recipe for Moussaka he says he uses Ichiban eggplant. No
salting.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
|