For those people who partake in the summer activity of gardening, the benefits that are reaped from growing your own vegetables are numerous. However, sometimes it is difficult to find enough things to do with some of the produce that you reap. A good example of this is eggplant. When looking for an interesting, tasty, and easy recipe that includes eggplant, this recipe for Caponata will do the trick for a change of pace from the worn out eggplant recipes.
This recipe for Caponata is easy and does not involve a lot of preparation time. The ingredients are simple which allows the eggplant to shine in this dish. To get those extra eggplants off your kitchen counter, follow these simple directions below.
CAPONATA
Ingredients
1 sliced onion
5 large peeled and cut tomatoes
2 Tablespoons of olive oil
3 stalks of celery chopped into 1/4 inch or 3mm pieces
1 Tablespoon capers
50 grams or 1 3/4 oz of pitted and sliced green olives
1 Tablespoon sugar
4 Tablespoons of balsamic or white vinegar
Cracked black pepper and salt to taste
2 Tablespoons finely chopped parsley for garnish
Instructions
1. Wash the eggplants under cool running water. Do not remove the skins from the plant unless the eggplant is large and old. These skins may be tougher than those of the younger plants.
2. Dice the eggplant into pieces. These pieces will have to be rinsed and strained, so keep that in mind when cutting the pieces up.
3. To help remove the moisture from the eggplant, sprinkle with salt. Leave them resting in a strainer for a half hour.
4. After a half an hour, rinse the salt off of the eggplant in the strainer.
5. Transfer the moist pieces of eggplant to paper towels. Use the towel to gently dry the eggplant pieces.
6. Heat a pan of olive oil. Place the pieces of eggplant into the oil and fry. Cook the pieces until they are brown and tender.
7. Remove from oil and drain pieces on a clean piece of paper towel. Set these pieces to the side for later and reserve the oil.
8. In the same hot pan, fry the onion. Add additional olive oil if necessary. Fry the onions until they turn a golden brown color.
9. To this pan, add the tomatoes and the salt and pepper to taste. Simmer this mixture on low for fifteen minutes.
10. Blanch the olives, celery, and capers for one minute. Remove from heat and drain. Add to the tomato mixture in the pan.
11. Add the sugar and vinegar. Stir together completely. Simmer for fifteen minutes, stirring occasionally until reduced.
12. Remove the pan from the heat. Stir in the cooked eggplant until well mixed.
13. Allow to stand for thirty minutes. The longer that this mixture stands, the more flavorful it becomes.
14. Serve this meal in a small dish with parsley for garnish. Serve with crackers or pieces of bread for dipping.
This recipe for Caponata is easy and does not involve a lot of preparation time. The ingredients are simple which allows the eggplant to shine in this dish. To get those extra eggplants off your kitchen counter, follow these simple directions below.
CAPONATA
Ingredients
1 sliced onion
5 large peeled and cut tomatoes
2 Tablespoons of olive oil
3 stalks of celery chopped into 1/4 inch or 3mm pieces
1 Tablespoon capers
50 grams or 1 3/4 oz of pitted and sliced green olives
1 Tablespoon sugar
4 Tablespoons of balsamic or white vinegar
Cracked black pepper and salt to taste
2 Tablespoons finely chopped parsley for garnish
Instructions
1. Wash the eggplants under cool running water. Do not remove the skins from the plant unless the eggplant is large and old. These skins may be tougher than those of the younger plants.
2. Dice the eggplant into pieces. These pieces will have to be rinsed and strained, so keep that in mind when cutting the pieces up.
3. To help remove the moisture from the eggplant, sprinkle with salt. Leave them resting in a strainer for a half hour.
4. After a half an hour, rinse the salt off of the eggplant in the strainer.
5. Transfer the moist pieces of eggplant to paper towels. Use the towel to gently dry the eggplant pieces.
6. Heat a pan of olive oil. Place the pieces of eggplant into the oil and fry. Cook the pieces until they are brown and tender.
7. Remove from oil and drain pieces on a clean piece of paper towel. Set these pieces to the side for later and reserve the oil.
8. In the same hot pan, fry the onion. Add additional olive oil if necessary. Fry the onions until they turn a golden brown color.
9. To this pan, add the tomatoes and the salt and pepper to taste. Simmer this mixture on low for fifteen minutes.
10. Blanch the olives, celery, and capers for one minute. Remove from heat and drain. Add to the tomato mixture in the pan.
11. Add the sugar and vinegar. Stir together completely. Simmer for fifteen minutes, stirring occasionally until reduced.
12. Remove the pan from the heat. Stir in the cooked eggplant until well mixed.
13. Allow to stand for thirty minutes. The longer that this mixture stands, the more flavorful it becomes.
14. Serve this meal in a small dish with parsley for garnish. Serve with crackers or pieces of bread for dipping.
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