Receta Caponata with Mini-Eggplants
Let's talk Caponata, or as I like to call it, Sicilian Crack. It's a relish, a side-dish, an appetizer...it's a spoonful on a cracker in the afternoon, say around 3:15-ish, when all you really want to do is grab the chips and hide in the closet, but in a moment of clarity, you reach for the caponata and the Snack Satan disappears in one glorious bite.
Eggplant
is sauteed in olive oil and is mixed with a fabulous line-up of ingredients, including...brace
yourself...currants, pine nuts, basil, olives and CHOCOLATE!
OhMyStars! This is probably one of my top ten recipes...because I like
salty and sweet and tart and this has them all.
If you noticed, I used a large eggplant in the caponata, but I used mini-eggplants, which had been fried, to serve the caponata on...it's my all-time favorite appetizer! (Serving caponata on top of crostini is probably the "normal" way to enjoy caponata.) I found mini-eggplants at the Indian market by my house, and they call them Indian eggplants...they are also called Chinese eggplants...doesn't matter what you call them, they are different from their larger cousins. They are sweet so they don't require any "salting" before using them.
While you make the caponata, the mini-eggplants get a quick warming in the oven. When they are fried, they become crispy on top and creamy in the center - the perfect accompaniment for caponata...salty, sweet, tart, crispy, creamy...what more could you want?!?
This may look like a complicated recipe and it does have a lot of different ingredients, but most of them are probably things you already have in your pantry. And really, it's easy, if you don't want to fry up little eggplants to serve caponata on, serve it on a good crusty bread or with grilled chicken or fish...dig out a Bocelli or Pavarotti CD and get in touch with your inner Italian...it will do you a world of good.
- Caponata with Mini-Eggplants - Adapted from Saveur
- 1 cup olive oil
- 1 large eggplant, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 1 rib celery, chopped
- salt and freshly ground black pepper to taste
- 3 tablespoons tomato paste, thinned with 1/4 cup water
- 1 cup crushed canned tomatoes
- 6 oz. green olives, pitted and roughly chopped
- 1/2 cup white wine vinegar
- 1/2 cup currants or raisins
- 1/4 cup salt-packed capers, rinsed and drained
- 3 tablespoons sugar
- 2 tablespoons finely grated unsweetened chocolate
- 1/2 cup finely shredded basil
- 2 to 3 tablespoons pine nuts
- 6 to 8 mini-eggplants, optional
- shredded Parmesan cheese for serving, optional
Heat oil in a large skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but 1/4 cup of oil. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, add tomato paste and cook, stirring, until caramelized and almost evaporated, 1-2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, currants or raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, then add in basil and pine nuts and mix together. Season with salt and pepper to taste and let cool to room temperature before serving.
While caponata is cooking, slice mini-eggplants in half lengthwise. Place cut side up on a rimmed baking sheet and drizzle olive oil over tops. Bake in 350 degree oven for 15 minutes. Remove and set aside. Just before serving, heat a few tablespoons of olive oil in a large skillet and place eggplants cut side down. Fry until lightly browned and crispy, about 2 to 3 minutes. Remove. Top eggplants with a heaping teaspoon or two of caponata, sprinkle Parmesan cheese on top and serve. Makes 12 appetizers.
Caponata recipe makes about 5 cups, enough to serve 6 to 8 people if using as a side dish. You will have plenty left over after making appetizers to use the next day, or to give as gifts...just make sure whoever you give it to is worthy!!