| |
Summer Caponata
REBECCA CHARLES
of
Pearl Oyster Bar
Serves 4.
6 Japanese eggplants
1/2 cup extra-virgin olive oil
1 large Vidalia onion, diced
4 medium cloves of garlic, minced
6 large plum tomatoes, halved, seeded, and diced
Salt and freshly ground pepper
1/2 cup white wine
3 tablespoons balsamic vinegar
1 tablespoon sugar
4 ounces black oil-cured olives (Nyon or Moroccan), pitted and chopped
4 ounces Picholine or other good green olives, pitted and chopped
5 medium-size basil leaves, chopped
Preheat the oven to 200 degrees. Rub 3 of the eggplants with a little oil, and roast in the oven until soft, about 45 minutes. Let cool, and chop roughly.
Quarter the three remaining eggplants lengthwise, and slice 1/2-inch thick. Heat 3 tablespoons of the oil in a large saut� pan, add the onions, and saut� over medium heat until translucent. Add the garlic and saut� for another 2 minutes. Add the raw eggplant and tomatoes and salt lightly. Cook for 2 minutes. Pour in wine, vinegar, and sugar. Cook down for about 10 minutes, stirring occasionally. Add roasted eggplant, and cook for another 5 minutes. Fold in olives, chopped basil, and remaining oil. Season with salt and pepper, and set aside to cool.
|
