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

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