RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Salad: Caponata - pareve
* Exported from MasterCook * Caponata Serving Size : 6 Preparation Time :0:00 Categories : Hors d'Oeuvres And Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb eggplant -- diced 2 large onion -- diced 3 garlic cloves -- minced 2 celery ribs -- diced 1 tomato -- seeded and diced 1 cup olive oil -- or more 1 bell pepper -- diced 2 tablespoons red wine vinegar 1 teaspoon oregano 1 teaspoon capers 12 black olives -- pitted an and sliced 1/2 teaspoon chili pepper -- optional 2 tablespoons white raisins -- soaked in warm water 1 bayleaf -- crushed pinch cumin salt and pepper -- to taste 2 tablespoons chopped parsley Sprinkle eggplant with salt in a colander, put a weight on top and let stand 1 hour to remove bitterness. Rinse eggplant. Heat oil well and cook eggplant until golden. Remove to a sieve to drain oil. Cook the onions to the oil left in the pan until soft.Add celery and bell pepper. Cook 2 minutes and add tomato and olives.Cook 2 minutes. Transfer all to a saucepan. Add the eggplant and the rest of ingredients to the saucepan and simmer about 1 hour until flavors have blended. Check seasonings. Chill. Serve at room temperature sprinkled with chopped parsley. Serve with toast. - - - - - - - - - - - - - - - - - - Serving Ideas : Keeps 1 week in the refrigerator. NOTES : Variation Baked: Mix all the ingredients using 1/2 cup olive oil, place in a baking dish, cover with foil and bake 1 and a half to 2 hours stirring a few times.
