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  • Eggplant Caponata

    1 vote
    Eggplant Caponata
    Prep: 1 hours Cook: 30 min Servings: 8
    by Franco Lania
    2 recipes
    >
    This eggplant caponata recipe I started making in Italy. It began to change it while working and living in Miami. I perfected this recipe in my own place in New York's Little Italy. This is quite simply one of the best eggplant caponata recipes. "UP Town" Recipe from a down town Chef. Enjoy.

    Ingredients

    • Eggplants - 5 medium ( large dice)
    • Green Olives - 2 cups
    • Celery - 5 ribs( fine dice)
    • Pine nuts - 1 cup
    • Raisins - 1 cup ( golden)
    • Salt + Pepper(black fresh cracked) - to taste
    • Extra Virgin Olive Oil - 1 quart
    • Rosemary - 4-6 (medium sprigs)
    • Thyme - 10-12 (sprigs)
    • Garlic - 5 whole garlic cloves lightly crushed and pealed
    • Onions - 5 finely chopped
    • Garlic - 1/4 cup finely chopped
    • Basil - One cup loosely packed and rough chopped
    • Italian Parsley - One cup loosely packed and rough chopped
    • Extra Virgin Olive Oil - to taste
    • Red wine - 3 cups
    • Whole tomatoes - 2 cans (crushed)
    • Red wine vinegar - 3 cups
    • Sugar - 2 cups

    Directions

    1. Step 1:
    2. Combine the EVO,rosemary,thyme,black pepper,and crushed garlic cloves. (Let sit 24-48 hours before using)
    3. Lightly salt the diced eggplants and press in a female pan with a drip pan underneath(for approximately 30-40 min.)
    4. Blanch the green olives ( no salt in water) for 30 seconds
    5. Blanch the fine dice of celery for 30 seconds ( can use same water as olives just blanch the celery first)
    6. Shock and cool both in an Ice bath.
    7. Toast the Pine nuts slightly
    8. Heat oil in large saute pan, or heat deep fat fryer to 350 degrees (make sure Oil is Clean!)
    9. Fry the eggplants lightly, remove on to absorbent paper lined tray, sprinkle LIGHTLY with salt.
    10. Step 2: Tomato Sauce
    11. Saute onion until translucent (no color) saure the garlic separately lightly color then add to the onions.
    12. add the red wine and reduce by 3/4.
    13. Add the tomatoes, stir well, cook on a simmer 1 1/2 - 2 hours
    14. at the last 10 minutes add the Italian parsley and basil.
    15. puree all and pass .
    16. Step 3: Gastrique
    17. Combine the sugar and vinegar and stir together well
    18. reduce by half over medium heat
    19. Careful not to Burn!
    20. Step 4 : Assemble the Caponata
    21. mix the eggplant, celery , pine nuts , raisins , tomato sauce(to bind-not all if not necessary), olives and gastrique (syrup) in a large bowl.
    22. season with salt, black pepper and the herb oil to taste.
    23. Place in a serving dish, sprinkle with fresh shaved Parmesan cheese at the very last minute!
    24. This keep well if stored in a an air tight container in the fridge for up to one week.

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