Eggplant Caponata-amazing for sandwiches and topping blandass chicken breast

juggernaut · 10-09-2006, 07:22 AM

Eggplant Caponata

1 large eggplant, chopped into ¾ inch pieces
2 T extra virgin olive oil
1 onion, chopped into small pieces 3-5 cloves of garlic, sliced thinly
1 cup homemade Italian tomato sauce.
¼ cup red wine
3 T capers
¼ black olives, chopped
3 T balsamic vinegar
½ t cocoa powder
2 T turbinado sugar
¼ cup fresh chopped basil
Salt and Pepper to taste

Preparation:
Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt.

Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.

Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. (About a half an hour process.)

Heat your oven to 375 degrees.

Wipe off the eggplant to remove as much of the salt and clinging juices as you can.

Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now.

Heat the olive oil in a skillet to medium.

Add the onions and sauté for about 4 minutes.

Add the garlic, black olives and capers and cook another 2-3 minutes.

In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves.

Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.

Add the roasted eggplant, basil and the cocoa powder. Cook a minute or two to combine.

Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to “dip” consistency.

The caponata is best if refrigerated overnight and brought back to room temperature before serving.

Serve the dip with toasted garlic, pita slices. Garlic toast will suffice in lieu of pita bread.

Caponata is unusual enough, that unless you are decidedly Italian, you may not have ever had it. Now you can.

Note: If eggplant is not your favorite thing, try this with chopped artichoke hearts. Just add the pieces to the onions to start this dish and cook exactly the same way!

10-09-2006, 07:22 AM	#1
juggernaut Hijacker of Threads Elite Member Join Date: Jul 2004 Location: Mars Posts: 4,011 Photos: 2	Eggplant Caponata-amazing for sandwiches and topping blandass chicken breast BODYBUILDING SUPPLEMENTS High Quality Supplements For Bodybuilders and Athletes. www.ironmaglabs.com Eggplant Caponata 1 large eggplant, chopped into ¾ inch pieces 2 T extra virgin olive oil 1 onion, chopped into small pieces 3-5 cloves of garlic, sliced thinly 1 cup homemade Italian tomato sauce. ¼ cup red wine 3 T capers ¼ black olives, chopped 3 T balsamic vinegar ½ t cocoa powder 2 T turbinado sugar ¼ cup fresh chopped basil Salt and Pepper to taste Preparation: Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant. Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. (About a half an hour process.) Heat your oven to 375 degrees. Wipe off the eggplant to remove as much of the salt and clinging juices as you can. Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now. Heat the olive oil in a skillet to medium. Add the onions and sauté for about 4 minutes. Add the garlic, black olives and capers and cook another 2-3 minutes. In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half. Add the roasted eggplant, basil and the cocoa powder. Cook a minute or two to combine. Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to “dip” consistency. The caponata is best if refrigerated overnight and brought back to room temperature before serving. Serve the dip with toasted garlic, pita slices. Garlic toast will suffice in lieu of pita bread. Caponata is unusual enough, that unless you are decidedly Italian, you may not have ever had it. Now you can. Note: If eggplant is not your favorite thing, try this with chopped artichoke hearts. Just add the pieces to the onions to start this dish and cook exactly the same way!
	Eat well, train daily, die anyway.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode