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Ingredientes
- 1 x slightly unripe cantaloupe - (2 1/2 lbs)
- 1 x eggplant - (to 2) 1 1/2 lbs total Coarse salt to taste Water as needed
- 3/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 tsp sugar
- 1/3 c. red wine vinegar Freshly grnd black pepper to taste
Direcciones
- Halve cantaloupe and scoop out and throw away seeds. Slice it into 1-inch wedges, remove skin and cut flesh into pcs about 1 1/2 inches long. Place pcs on a platter, uncovered, till needed.
- Peel eggplant and cut it into 1-inch square pcs. Place pcs in bowl, liberally salting each layer. Cover with cool water. Place a plate over eggplant to hold it under water. Let it soak, to leach out any bitterness, 1 1/2 hrs.
- When eggplant has completed soaking, drain in colander. Rinse under cool running water to remove excess salt. Pat pcs dry with paper towels.
- Pour 3/4 c. oil into medium nonstick skillet over medium heat. When oil is warm, saute/fry eggplant till cooked yet hard, about 10 min, turning it with a spatula to prevent burning. Remove eggplant with slotted spoon and place it on paper towels to absorb grease. Thoroughly clean skillet.
- Mix together sugar and vinegar. Reserve till needed. Return skillet to stove and add in remaining 2 Tbsp. oil. Turn heat to high and when oil is nearly smoking, add in melon. Saute/fry till it gains a bit of color and begins to expel its orange liquid, about 3 min.
- Reduce heat to low and add in eggplant. Gently turn melon and eggplant with spatula. After about a minute, when eggplant is warm, pour in vinegar in an even stream. Turn again. Let vinegar bubble till its aroma rises, about 1 minute.
- Transfer caponata to serving platter to cold. Sprinkle with grindings of pepper. Serve at room temperature.
- This recipe yields 6 servings.
- Comments: It is widely believed which cantaloupe melon originated in the Italian city for that it is named. Literally translated, the name means "singing wolf." It is important which the melon be 3 days under-ripe. A perfectly ripe melon will disintegrate when cooked, and a too green one will have an unpleasant squash-like flavor. The remarkably refreshing flavor of this caponata makes it a perfect summer's antipasto or possibly an accompaniment to simply grilled meat or possibly fish. Serve it with good crusty bread.
- Description: "(Capunata 'I Meluni E Mulanciani)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 279 | 93% |
| Total Fat 31.62g | 40% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 4.96g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.85g | 2% |
| Protein 0.63g | 1% |
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