Caponata: Eggplant Antipasto
Cilantro and Citronella
Cilantro and Citronella
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  • 4 stalks of celery, sliced 1 red pepper, chopped 1 green pepper, chopped 1 tablespoon chopped garlic 3 tomatoes, chopped 1 cup black or green olives, pitted and halved 2 tablespoons raisins 2 tablespoons pine nuts 2 tablespoons capers 4 – 6 tablespoons red or white wine vinegar ½ teaspoon salt ½ - 1 tablespoon sugar (optional) Pepper, to taste Fresh basil, chopped Soak the eggplant cubes in salt water for at least 15 minutes Rinse with cold water and set aside. Heat a large pan over medium heat and add 1 tablespoon of oil. Fry the onion for about 5 minutes until beginning to soften and turn translucent then add the celery. Continue frying, stirring occasionally, until the celery is beginning to soften – about 5 minutes You want it to maintain some crunch so don’t over fry it. Transfer the onion and celery to a large bowl. Add another tablespoon of oil to the pan and fry the red and green pepper for about 10 minutes, stirring occasionally, until they are very soft. Add the garlic and fry for a couple of minutes until soft and fragrant. Finally add the tomatoes and fry for a further 8 – 10 minutes until they begin to break down. Transfer to the bowl with the onion and celery. Add enough oil to the pan to deep fry and raise heat to medium-high. You may need to fry the eggplant in two batches if it doesn’t all fit in the pan. Fry the eggplant until soft and golden brown – 5 – 8 minutes While the eggplant fries, toast the pine nuts in a small pan over medium heat, stirring frequently. Add the eggplant, pine nuts and all the remaining ingredients to the bowl with the vegetables. Sugar is optional and depends on the sweetness of your tomatoes. Mix well and adjust the amount of vinegar, salt and sugar to your taste. Can be served hot, room temperature or cold and it tastes better the longer you leave the flavours to meld. 3.5.3208



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