{"id":1141,"date":"2008-09-19T08:41:56","date_gmt":"2008-09-19T15:41:56","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=1141"},"modified":"2008-11-16T21:51:01","modified_gmt":"2008-11-17T04:51:01","slug":"eggplant-caponata","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/eggplant-caponata\/","title":{"rendered":"Eggplant Caponata"},"content":{"rendered":"
\"Eggplant

Eggplant Caponata<\/p><\/div>\n

<\/a><\/p>\n

Here it is late summer now in Texas, the air feels cool, crispy and good to breathe in after the extreme summer heat. We are still getting the fresh summer produce. I\u00a0decided to cook Eggplant\/Brinjal\/Aubergine Caponata <\/strong>this evening. I can celebrate the Authentic Italian Food Event<\/strong> with Meeta<\/strong> and contribute to the Event. Everyone in my family loves Eggplant\/Aubergines and I personally got drawn into the beautiful play of colors, freshness and taste. Caponata involves the sweet of the raisins, the brine of capers, the tang of wine vinegar and the best of it, the absolutely delicious eggplants. It is an awesome presentation of purple, red and green before we move into the bright orange and yellow and the spookiness of the fall.\u00a0\u00a0<\/div>\n

This dish originates in Sicily, the southern parts of Italy, but has now crossed all borders and is found on menus not only throughout Italy but also around the world. Due to the warm climate, fruits and vegetables in Sicily have intense tastes and colors, which gives a treat both to the taste buds and the sight. Sicilian cooking is the most colorful in Italy, like different paint on a painter\u2019s palette. The dishes on a Sicilian table represent the various cuisines of the many civilizations that passed through the island contributing to the myriad tastes and flavors.<\/p>\n

Another reason that I fell in love with this recipe is its versatility. This can be used as a relish, as a tasty side with grilled chicken or fish, as antipasto on bruschetta or on pasta or on anything your culinary imagination allows. Besides it can be stored in the refrigerator for a few days too.<\/p>\n

\"\"<\/a>I am sending this to Meeta’s <\/strong>Authentic Italy: An Event, A Dish & A Prize.<\/strong><\/a><\/p>\n

\u00a0<\/p>\n

Now to speak about\u00a0 the history and authenticity of the dish –\u00a0I was at mercy of\u00a0Google search\u00a0and\u00a0learnt quite a few things myself.<\/p>\n

\u00a0<\/p>\n

History & Origin:<\/strong> Of all the civilizations Sicily passed through, the peak moment for Sicilian cooking occurred, however, under the Arab domination. The Arabs brought in new produce such as peaches, apricots, melons, dates, rice, sugar cane, eggplants\/aubergines, raisins, pistachios, oranges, and lemons, clove, cinnamon, and saffron. They also introduced the sweet and sour combinations of raisins and pine nuts with vegetables.<\/p>\n

Then came the French and the Spanish who brought in cocoa, tomato, squash, peppers, and potato all of which quickly became part of \u201ctraditional\u201d Sicilian cooking. From this period survives Caponata<\/strong>, the use of wild fennel, and sponge cakes.<\/p>\n

This Sicilian dish probably originated in Spain: The name stems from the Catalan word caponada, which refers to a similar relish. The word appeared for the first time in 1709, but the root word, cap\u00f3n (a kind of fish; Eng: Cathead; Italian: Capone) indicates that originally this specialty was prepared with fish. The dish would then be sprinkled with freshly ground cocoa powder which used to be used as spice back then.\u00a0 Even now some versions are made with fish or cheese, but more popularly done with vegetables which are cooked separately and blended together. Eggplant is meaty enough to anchor any dish, so eggplant along with other fresh vegetables forms a perfect blend to create the Eggplant Caponata.\u00a0<\/p>\n

\u00a0<\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  1. \n
    4 Chinese\u00a0eggplants, cut in \u00be inch cubes<\/div>\n<\/li>\n
  2. \n
    4\u00a0stalks of celery heart, chopped<\/div>\n<\/li>\n
  3. \n
    1 Spanish sweet onion or yellow Onion, chopped<\/div>\n<\/li>\n
  4. \n
    2 Plum\u00a0tomato, diced<\/div>\n<\/li>\n
  5. \n
    6\u00a0tablespoon tomato puree<\/div>\n<\/li>\n
  6. \n
    1\/2 tablespoons crushed red pepper flakes (Optional)<\/div>\n<\/li>\n
  7. \n
    2 tablespoons almonds (The Authentic recipe calls for Pine nuts, but I ran out of them)<\/div>\n<\/li>\n
  8. \n
    1\/2 cup\u00a0chopped Kalamata\u00a0 olives<\/div>\n<\/li>\n
  9. \n
    2\u00a0tablespoons capers, drained<\/div>\n<\/li>\n
  10. \n
    2\u00a0tablespoons golden Sultana raisins<\/div>\n<\/li>\n
  11. \n
    2 teaspoons sugar or to taste<\/div>\n<\/li>\n
  12. \n
    \u00bd cup wine vinegar or Balsamic Vinegar<\/div>\n<\/li>\n
  13. \n
    2\u00a0clove garlic, chopped\u00a0<\/div>\n<\/li>\n
  14. \n
    \u00a0Sea salt to taste<\/div>\n<\/li>\n
  15. \n
    Freshly ground pepper<\/div>\n<\/li>\n
  16. \n
    Chopped\u00a0flat leaf\u00a0parsley for garnish<\/div>\n<\/li>\n
  17. \n
    1 Green Bell Pepper\/Capsicum, chopped<\/div>\n<\/li>\n
  18. \n
    5 tablespoons of Extra virgin olive oil<\/div>\n<\/li>\n<\/ol>\n

    Preparation:<\/strong><\/p>\n

    Sprinkle chopped eggplant lightly with salt (which will cause it to release moisture during cooking). and\u00a0weigh it with something heavy and let it drain for an hour.<\/p>\n

    Heat a large\u00a0 pan over medium high heat and add 3 tablespoons of\u00a0 Olive Oil. Add the eggplant and fry while stirring frequently\u00a0until cubes are golden brown and almost no more moisture left. Remove eggplants and set aside.\u00a0<\/p>\n

    Add the rest of the oil to the pan, add the garlic and cook till they are blonde but not brown. Add crushed pepper, celery, onion,\u00a0bell pepper, almonds, diced tomato and cook at high heat until mixture has thickened and dried up.\u00a0 Add olives, capers, sultana raisins, tomato puree, sugar and vinegar and bring to a boil. Simmer for about 10 minutes or till \u00a0the moisture reduces.<\/p>\n

    Add salt, black pepper\u00a0and eggplant\u00a0and simmer for an additional 10 minutes, stirring occasionally.\u00a0At this point you\u00a0can adjust the sugar, vinegar and salt to taste. Cook for some more time till it is thick & almost dry.<\/p>\n

    Serve at room temperature or cold, garnished with\u00a0chopped parsley leaves. If you are refrigerating the relish, bring it back to room temperature before serving.<\/em><\/p>\n

    Now the versatility part<\/strong>: Once I made this, I tried it out almost all the variations to serve.<\/p>\n

    Here it is on a Sea Salt sprinkled dry cracker.<\/em><\/strong>\"\"<\/em><\/strong><\/p>\n

    \u00a0\u00a0<\/p>\n

    \n

    Again as an antipasto<\/em>– Eggplant Caponata Crostini.<\/strong>\u00a0\u00a0\"\"<\/a><\/p>\n

    \n

    <\/em><\/strong><\/p>\n

    \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

    \u00a0\u00a0\u00a0\u00a0<\/strong><\/em>And also on Orzo.<\/em><\/strong>\u00a0\"\"<\/p>\n

    \n

    <\/em><\/p>\n

    <\/em><\/p>\n

    <\/em><\/p>\n

    There were some leftovers and this tasted even better the next day, with all the flavors blending in just right.<\/strong><\/em><\/p>\n

    Note: <\/em>These are the few places from where I\u00a0collected all the above Information:
    \n    http:\/\/www.saveur.com\/food\/new-recipes\/caponata-53027.html<\/a>
    \n    http:\/\/www.inmamaskitchen.com\/FOOD_IS_ART\/sicilian_food_cooking.html<\/a>
    \n    http:\/\/www.annamariavolpi.com\/caponata.html<\/a>
    \n    http:\/\/en.wikipedia.org\/wiki\/Caponata<\/a><\/p>\n

    <\/em><\/strong><\/em><\/strong><\/p>\n

    <\/div>