You want to be a hip, trendy, very now cook? Do using the words "local", "seasonal", and "organic" when you cook make you feel better about yourself? Do you care about where your food comes from? Do you even know what the "Bush Doctrine" is....oh, wait scratch that question. I mean if our possible president-in-waiting doesn't care enough to know, why should we?! If the answers to the first three of those questions are yes, then get your eco-responsible bodies down to your local farmer's market, because the recipe below for that Sicilian wonder known as caponata uses produce ingredients that should be all over the market stalls right now. I found this recipe on the New York Times site a few weeks ago, and it is absolute money! Caponata is the Sicilian version of ratatouille, with the perfect balance of sweet and sour flavors, every ingredient seeming to compliment the other. It tastes fabulous, and is also a great appetizer for those whiney vegan friends we all have none of. Perfect as a spread with crostini, you can also, as w and I did, put it on top of rice for a main course. Very easy to throw together once all the prep is done, this particular recipe makes a large amount, so your effort will be rewarded over several days!
And in case your going "wow, that is a pretty good picture", it isn't mine. I nabbed it from the NYT site because my picture, frankly, didn't look too appetizing.
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By Martha Rose Shulman
from the NYT: "Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it’s particularly good in such a pungent dish. Caponata should be served at room temperature, but it’s good cold and tastes even better if left overnight. Caponata makes a great topping for bruschetta."
1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the tender inner stalks, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably Romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons sugar, plus a pinch
3 tablespoons red or white wine vinegar, or sherry vinegar (more to taste)
Freshly ground pepper to taste
1. Roast the eggplant, then allow to cool. Chop coarsely.
2. Heat one tablespoon of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five 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. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
3. Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and 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.
Yield: Serves six to eight
Advance preparation: Caponata will keep for three to five days in the refrigerator.