*  Exported from  MasterCook  *

                             Jewish Caponata

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Eggplant
   1       tb           Salt
     1/4   ts           Pepper
     3/4   c            Olive oil
   2                    Celery ribs -- diced
   1       lg           Onion -- diced
   3                    Peppers -- green, red & yellow,
                        - cored & diced
   1       cl           Garlic -- sliced
   1       lg           Carrot -- peeled & diced
   2       ts           Flour
   2       lb           Ripe tomatoes --
                        - peeled & diced *
   1       c            Green olives --
                        - pitted, coarsely chopped
   2       tb           Wine vinegar
   1       ts           Sugar
   3                    Fresh basil leaves -OR-
   1       ts           Dried basil
   1       tb           Fresh Italian parsley -- chopped
   2       tb           Capers -- drained

  Caponata Ebraica

  * To peel tomatoes, drop them first into boiling water for about
    1 minute, then in cool water and the peel will come off
    immediately.

  According to the author, "It's hard to believe, for example, that
  eggplant and fiocchio (fennel), the quintessence of Italian
  cooking, were originally only used by Jews." She quotes Pellegrino
  Artusi in the cookbook Scienza e L'Arte di Mangiar Bene published
  in 1910 that forty year earlier (1870s) that 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
  celery, onion, peppers, garlic, and carrot and cook, uncovered,
  over moderately high heat, stirring occasionally, 10 to 12 minutes.
  Transfer vegetables to shallow baking dish, but retain the oil. Add
  eggplant to oil in skillet and sprinkle with flour. Fry, stirring,
  over moderate heat, until lightly golden. Add to baking dish with
  vegetables. Add tomatoes, green olives, vinegar, sugar, basil, and
  parsley and place in 350 F oven for 30 minutes. Remove from oven;
  mix well, taste for seasonings and add salt & pepper if necessary.
  Add capers, stir and place in oven for a couple of minutes longer.
  Serve hot as a side dish or cold as an appetizer.

  Yield: 6 Servings
 

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