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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caponata
 Categories: Italian
      Yield: 6 Servings
 
MMMMM--------------------------CAPONATA-------------------------------
      2 lg Eggplants (2-1/2 lb total);
           - stem trimmed
  1 1/2 c  Olive oil
           - (not extra-virgin)
      1    Onion; sliced thinly
      6    Celery ribs
      1 c  Green olives; pitted &
           - chopped coarsely
    1/2 c  Bottled capers; drained
  1 1/2 c  Sicilian Tomato Sauce
    1/2 c  White-wine vinegar;
           - or to taste
      2 tb Sugar
      2 tb Unsweetened cocoa powder
           - (optional)
    3/4 c  Slivered almonds;
           - toasted lightly
           Salt & pepper; to taste

MMMMM-------------------SICILIAN TOMATO SAUCE------------------------
      4 lb Very ripe tomatoes; peeled;
           - stemmed & quartered
 
  Cut celery crosswise into 1" pieces and blanch in boiling water for 1
  minute.
  
  Cut the eggplants into 3/4" cubes. In a colander, toss them with a
  generous amount of salt, and let them drain for 1 hour. Rinse the
  eggplant well and pat it dry on paper towels. In a large deep
  skillet, heat 1 cup of the oil over high heat until but not smoking
  and in it fry the eggplant in small batches, stirring, for 2 to 3
  minutes, or until it is golden brown and tender, transferring it as
  it is browned with a slotted spoon to paper towels to drain.
  
  Discard any oil remaining in the skillet, add the remaining 1/2 cup
  oil, and cook the onion over moderate heat, stirring, until it is
  golden. Add the celery and cook the mixture, stirring, for 1 minute.
  Stir in the olives, capers, tomato sauce, vinegar, sugar, and cocoa
  powder, and simmer the mixture for 5 minutes. Add the eggplant and
  simmer the mixture, stirring occasionally, for 10 minutes. Season the
  mixture with salt and pepper, transfer it to a wide shallow dish, and
  chill it, covered, overnight. Serve the caponata, sprinkled with the
  toasted almonds, chilled or at room temperature.
  
  Notes:
  
  The addition of cocoa, a very Baroque, Spanish touch, renders the
  caponata richer in color and in consistency. Because my own personal
  preferences run to things simple, I usually leave it out.
  
  Sicilian Tomato Sauce:
  
  In a heavy kettle combine the tomatoes with 1/2 cup water, or enough
  to just cover the bottom of the kettle. Bring the mixture to a boil
  over moderate heat, and simmer it, covered, for 5 to 20 minutes, or
  until the tomatoes have softened and begin to fall apart. Transfer
  the tomato mixture to a large tine sieve set over a bowl and let it
  drain until it is cooled to room temperature. Discard the liquid in
  the bowl and force the tomato mixture through a food mill fitted with
  the medium disk into a bowl.
  
  Yield: 3 Cups
  
  Recipe by Paul Terrano
  
  Adapted FROM: Gourmet Magazine, Sep 1989
 
MMMMM
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