Caponata (Cold Eggplant (Aubergine) Appetizer)
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
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INGREDIENTS
Nutrition- 1
- 2
- 1
- 1large yellow pepper, seeded, cut into 1 inch pieces
- 1⁄2cup coarsely chopped onion
- 1⁄4cup coarsely chopped celery
- 1⁄4cup olive oil
- 1
- 2tablespoons tomato paste
- 1tablespoon sugar
- 2
- 2
- 2tablespoons white vinegar
- 6
- 1fresh bay leaves or 1 dried bay leaf
- 1⁄8teaspoon fresh ground black pepper
- 1cup white raisins
- 1cup sliced mushrooms
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DIRECTIONS
- Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
- Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
- Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
- Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.
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