Post by bean on Jun 7, 2007 7:40:58 GMT -5
Thanks Belinda for one killer recipe! 
I added extra garlic and green olives, let it slow simmer to thicken up. Excellent with garlic bread and over baked chicken.
Eggplant Caponata
One thing you probably picked up on, is that Sicilians love their eggplant and their olives. This recipe was actually given to me from a Calabrese friend and has been slightly modified from the San Francisco Chronicle.
Serves 6-8
1 large Eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded, chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 Tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 Tablespoon capers, chopped
Combine all ingredients in a large enameled or stainless steel pot, and mix well. Bring to a healthy simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook over very low heat for several hours. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with Garlic Bread or Croistini. If you decide to freeze this, it will stay for 2 months.
I thought this would be killer over baked chicken and I was right on! I came up with this.
Marinate chicken for 2 hours -
1/4 c. light olive oil
1/4 c. red wine vinegar
Grill Mates Montreal Chicken seasonings
Roasted garlic & Mediterranean Sea Salt grinder
Rosemary-Garlic grinder
Cracked black pepper
Spray baking dish and spread a layer of the Caponata on the bottom of the dish. Add chicken and bake 350ยบ for 45 minutes or until the chicken is done. When done, serve with garlic bread and Eggplant Caponata.
I added extra garlic and green olives, let it slow simmer to thicken up. Excellent with garlic bread and over baked chicken.
Eggplant Caponata
One thing you probably picked up on, is that Sicilians love their eggplant and their olives. This recipe was actually given to me from a Calabrese friend and has been slightly modified from the San Francisco Chronicle.
Serves 6-8
1 large Eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded, chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 Tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 Tablespoon capers, chopped
Combine all ingredients in a large enameled or stainless steel pot, and mix well. Bring to a healthy simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook over very low heat for several hours. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with Garlic Bread or Croistini. If you decide to freeze this, it will stay for 2 months.
I thought this would be killer over baked chicken and I was right on! I came up with this.
Marinate chicken for 2 hours -
1/4 c. light olive oil
1/4 c. red wine vinegar
Grill Mates Montreal Chicken seasonings
Roasted garlic & Mediterranean Sea Salt grinder
Rosemary-Garlic grinder
Cracked black pepper
Spray baking dish and spread a layer of the Caponata on the bottom of the dish. Add chicken and bake 350ยบ for 45 minutes or until the chicken is done. When done, serve with garlic bread and Eggplant Caponata.