*  Exported from  MasterCook  *

                                CAPONATA I

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Eggplant -- peeled *
                        -- and cut into 1-inch cubes
     1/4   c            Extra virgin olive oil
                        - more, if necessary
   2                    Garlic cloves -- mashed
   1       md           Yellow or red onion -- peeled,
                        -- cut in half, and sliced
   2       c            Sliced celery
   2       c            Chopped ripe paste tomatoes
                        -- such as Roma
   3                    Bay leaves (or more)
                        -- (break dried leaves in
                        -- 2 or 3 pieces -- finely
                        -- chop fresh leaves after
                        -- removing petiole & midrib
   2       tb           Red wine vinegar, or more
                        -- to taste
   2       tb           Small capers
                        -OR- chopped large capers
     1/2   c            Pitted kalamata olives
                        -OR other brine-cured olives
                        -- coarsely chopped
                        Salt
                        Freshly ground black pepper
                        -----GARNISH-----
     1/4   c            Fresh basil leaves
                        -- sliced thinly at the
                        -- last minute
   3       tb           Toasted pine nuts
                        -OR- chopped walnuts
                        Chopped fresh parsley

  Place the eggplant cubes in a colander and sprinkle
  them generously with salt.  Let stand at least 1/2
  hour; rinse well under cold water, drain, and pat dry
  with paper towels. Heat 1/4 cup oil in a large heavy
  skillet over medium-high heat. Gradually add the
  eggplant, stirring constantly.  Add more oil as needed
  to keep the eggplant from sticking. As soon as all the
  eggplant is in the pan, gradually add the garlic,
  onion and celery.  Cook until hot through but not
  browned, keeping the heat as high as possible.  Stir
  in the tomatoes, bay leaves, vinegar, capers, and
  olives.  Mix well and lower the heat to simmer. Cook
  for about 15 to 20 minutes, or until the eggplant is
  tender and the flavor is well developed.
  Season the caponata with salt, pepper, and additional
  vinegar as needed. Add basil leaves, nuts, and
  parsley.  Serve hot, at room temperature, or chilled.
  Variation: Add chopped anchovies, chunks of fish or
  shellfish, ham, Italian sausage, or other cooked meat
  to the vegetables in the last few minutes of cooking
  time.
 


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