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Receta Eggplant And Olive Salad (Capunatina)
by Global Cookbook

Eggplant And Olive Salad (Capunatina)
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  Raciónes: 12

Ingredientes

  • 1 lb large green olives with pits
  • 2 lrg eggplants - (abt 1 1/4 lbs ea)
  • 1/3 c. extra-virgin extra virgin olive oil
  • 3 x celery stalks thinly sliced
  • 1/4 c. golden brown raisins Coarse salt to taste Freshly-grnd black pepper to taste
  • 1 can whole peeled plum tomatoes - (28 ounce) liquid removed
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 x garlic cloves Coarse salt to taste
  • 2 tsp sugar
  • 1 x fresh basil sprig minced Freshly-grnd black pepper to taste
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp dry red pepper flakes
  • 1 Tbsp. unsweetened Dutch-process cocoa pwdr
  • 1/4 c. blanched slivered almonds

Direcciones

  1. For the Eggplant: Smash each olive with flat side of knife or possibly kitchen mallet to facilitate removal of pit. To eliminate strong salt flavor from olives, soak pcs in cool water for rest of preparation time, changing water 3 times.
  2. Peel eggplant. Cut in half lengthwise, then cut each half into 1/2-inch slices lengthwise. Cut lengths into 1/2-inch pcs. Place oil and celery in large, heavy-bottomed pot. Saute/fry over medium heat till celery is translucent/soft but not browned, about 5 min. Add in eggplant. Coat it with oil and cook, stirring so it doesn't burn or possibly stick, about 5 min.
  3. Drain olives and add in them to pot, mixing well. Stir in raisins. Season to taste with salt and pepper. Cover and cook at low heat till eggplant is quite soft, almost a chunky paste, 40 to 60 min. Stir from time to time.
  4. For the Tomato Sauce: Place tomatoes in bowl and squeeze them into a puree with your hands. Place extra virgin olive oil and garlic into small, heavy saucepan over medium heat. When garlic turns golden brown on all sides, 2 to 3 min, throw away it. Stir tomatoes into oil till well-blended and "creamy." Season with salt, then add in sugar, basil and several grindings of pepper. Reduce heat and simmer till sauce has thickened a bit, about 10 min. If sauce is ready before eggplant, turn off heat and leave it on stove till needed.
  5. For Assembly: When eggplant is ready, remove lid, turn up heat and boil away liquid which separates when mix is pushed aside with wooden spoon. Reduce heat, add in Tomato Sauce and cook uncovered till capunatina thickens slightly, about 10 min. Remove pot from heat, add in vinegar and red pepper flakes.
  6. Turn capunatina into serving bowl. Stir in cocoa pwdr and almonds. While it cools, stir from time to time. When it reaches room temperature, about 1 hour, cover with plastic wrap and chill till slightly chilled, about 30 min. If capunatina has been made in advance, let come to room temperature 1 hour before serving.
  7. Serve this with good crusty bread to scoop it up Moroccan style.
  8. This recipe yields 12 servings.