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Ingredientes
- 3 lb Eggplant
- 1 Tbsp. -salt
- 1/4 tsp -pepper
- 3/4 c. Extra virgin olive oil
- 2 x Celery stalks,diced
- 1 x Onion,large, diced
- 3 x Peppers, green,red & yellow cored & diced
- 1 x Garlic clove-sliced
- 1 x Carrot,large, peeled & diced
- 2 tsp Flour
- 2 lb Tomatoes, ripe, peeled* and cut up
- 1 c. Green olives, pitted, coarsely minced
- 2 Tbsp. Wine vinegar
- 1 tsp Sugar
- 3 x Basil leaves,fresh ,-Or possibly
- 1 tsp -dry Basil
- 1 Tbsp. Parsley, Italian,fresh minced
- 2 Tbsp. Capers, liquid removed
Direcciones
- Caponata Ebraica* to peel tomatoes, drop them first into boiling water for about 1 minute, then in cold water and the peel will come off immediately.
- according to the author, "It's hard to believe, -for example, which eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews." She quotes Pellegrino Artusi in the cookbook _Scienza e which eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add in celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 min. Transfer vegetables to shallow baking dish, but retain the oil.
- Add in eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, till lightly golden brown. Add in to baking dish with vegetables.
- Add in tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings and add in salt and pepper if necessary. Add in capers, stir and place in oven for a couple of min longer. Serve warm as a side dish or possibly cool as an appetizer. SERVES: 6 as side dish or possibly 12 as an appetizer
