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Salad: Caponata alla Giudia (2) - pareve

Posted by : Karen Selwyn

The December '97 issue of LA CUCINA ITALIANA puts this dish 
on their Hanukkah menu because of the prodigious amount of oil 
in the recipe. 

The second version, from THE BOOK OF JEWISH FOOD by Claudia 
Roden, is quite similar to the recipe I developed by trial 
and error except that I add 2 tablespoons pine nuts to my
version. 

Karen Selwyn

Caponata alla Giudia (LA CUCINA ITALIANA)

3 medium eggplants, peeled and cubed
salt
1 cup extra-virgin olive oil
2 onions, sliced
2 stalks celery, sliced
5 tomatoes, peeled, seeded and diced 
  (Substitute Pomi brand if fresh tomatoes are less 
  than best quality)
1/2 cup chopped pitted black olives (Mediterranean type)
1/4 cup capers
1 tablespoon red wine vinegar
1 tablespoon sugar
pepper
2 tablespoons minced fresh basil

Place the eggplants in a colander and sprinkle with 1 tablespoon 
salt. Let sit for 1 hour to let them drain their bitter juices.  
Heat the olive oil until it is very hot.  Gently squeeze the 
eggplant dry and blot with paper towels; fry until golden 
all over, turning often. Remove with a slotted spoon and place 
in a serving bowl.  Add the onion and celery to the olive 
oil, and cook until crsip-tender about 5 minutes.  Stir in 
the tomatoes, olives, capers, vinegar, sugar, salt and pepper.
Cook over medium heat for 5 minutes.  Pour over the eggplants
in the bowl.  Add the basil and stir gently.  Serve at room 
temperature.

*   *   *   *   *   *

Caponata alla Giudea (THE BOOK OF JEWISH FOOD)

2 lbs (1 kg) eggplants, peeled and cubed
salt
1 large onion, chopped
olive oil
2 or 3 garlic cloves, finely chopped
1 1/2 lbs (750 g) tomatoes, peeled and chopped
3 celery stalks with leaves, cut into 1/2 inch (1-cm) slices
4-6 tablespoons wine vinegar
1 1/2-3 tablespoons sugar
pepper
4 oz (100 g) green olives, pitted and cut in half
2 tablespoons capers

Cut the eggplants into 3/4 inch (2-cm) cubes.  Sprinkle with 
salt and leave to drain in a colander for an hour.

Fry the onion in 4 tablespoon oil until golden.  Then add the 
garlic and when the aroma rises, add the tomatoes, celery, 
vinegar, and sugar (for the latter two ingredients, start 
with the lesser quantities and add more at the end to taste), 
salt and pepper, olives, and capers.  Simmer about 15-20 
minutes.  Serve cold, garnished, if you like with quartered
hard-boiled eggs.

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