caponata recipe, caponata

Caponata

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Not many people have expereinced caponata before and in case you haven't, caponata is sweet and sour eggplant. It is absolutely delicious and is almost better than a dessert! This is another one of those amazing dishes to surprise and impress your date with. Dates (most people anyhow) love to learn new things. Teach them about caponata!

Ingredients:

• 1 Pound eggplant (preferably small but not Asian)
• 1 Tablespoon plus 1/2 teaspoon coarse sea salt
• 1 1/4 to 1 1/2 Cups olive oil
• 5 Garlic cloves, minced
• 1 Tablespoon tomato paste.
• 1/2 (28-oz) Can whole Italian tomatoes, finely chopped and juice reserved
• 2 1/2 Celery ribs, cut into 1/2-inch pieces
• 1/2 Large onion, chopped
• 1/2 Large red or yellow bell pepper, cut into 1/2-inch pieces
• 1/8 Cup drained bottled capers, rinsed
• 2 1/2 Tablespoons red-wine vinegar
• 2 Tablespoons sugar
• 1/4 Teaspoon black pepper
• 2 Tablespoons chopped fresh flat-leaf parsley
• 2 Tablespoons chopped fresh basil

Directions:

• Cut eggplant into 1/2-inch cubes and transfer to a colander.
• Toss with 1 tablespoon sea salt.
• Let drain 1 hour.
• While eggplant drains, heat 1 tablespoon oil in a large pot over moderately high heat until hot but not smoking.
• Then sauté three forths of the garlic, stirring, until golden, about 1 minute.
• Add tomato paste and cook, stirring, 1 minute.
• Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
• Bring 3 cups salted water to a boil in a saucepan, then cook celery until tender, 5 to 7 minutes.
• Drain in a colander and rinse under cold water to stop cooking.
• Gently squeeze eggplant to remove excess moisture and pat dry.
• Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat then fry eggplant in batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch.
• Transfer to paper towels.
• Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes.
• Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes.
• Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
• Just before serving, stir in parsley and basil. Serve cold or at room temperature.

Recommendations:
As the main dish, we recommend the artichoke chicken accompanied with the lemon green beans.
As the starter, we recommend the corn bisque.
As a dessert, we recommend the chocolate mousse.

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