• Eggplant - 09

    From Dave Drum@1:18/200 to All on Monday, August 15, 2022 10:58:56
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sicilian Caponata
    Categories: Vegetables, Nuts, Herbs
    Yield: 5 servings

    4 md Eggplants; in 3/4" cubes
    Salt
    2 Celery ribs; in 1/2" long
    - pieces
    1 lg Red onion; thin sliced
    - lengthwise
    6 oz Pitted green olives; halved
    1/4 c Capers; rinsed, drained
    1/4 c Tomato paste
    1/2 c Red wine vinegar
    2 tb Sugar
    1/2 c Toasted whole almonds; fine
    - chopped
    Fresh ground black pepper
    Extra-virgin olive oil; for
    - drizzling

    Place the eggplant in a colander, season liberally with
    salt, and toss to combine. Let the eggplant stand for 30
    minutes, then rinse under cold running water until all
    the salt is gone. Squeeze all the moisture from the
    eggplant and dry them thoroughly on paper towels. In a
    large skillet, warm the olive oil over high heat.
    Working in three batches, add the eggplant to the oil
    and fry, tossing occasionally, until dark brown all
    over, about 10 minutes. Using a slotted spoon, transfer
    the eggplant to paper towels to drain and discard all
    but 2 tablespoons of the olive oil.

    Reduce the skillet to medium heat, add the celery and
    onion, and cook, stirring, until soft, about 6 minutes.
    Stir in the olives and capers and cook for 2 minutes.
    Add the tomato paste and cook, stirring, until the paste
    is lightly caramelized, about 2 minutes more. Pour in
    the vinegar and sugar and cook, stirring, until the
    sugar dissolves and the vinegar almost completely
    evaporates, 2 to 3 minutes more.

    Scrape the vegetables into a large bowl, stir in the
    eggplant and the almonds, and season the caponata with
    salt and pepper. Drizzle the caponata with extra-virgin
    olive oil before serving.

    Yield: makes 5 cups

    RECIPE FROM: https://www.saveur.com

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