{"id":82,"date":"2011-10-31T19:58:18","date_gmt":"2011-10-31T19:58:18","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=82"},"modified":"2012-03-17T22:59:52","modified_gmt":"2012-03-17T22:59:52","slug":"sweet-and-sour-caponata-caponata-in-agrodolce","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=82","title":{"rendered":"SWEET-AND-SOUR CAPONATA …. caponata in agrodolce"},"content":{"rendered":"

This vegetable antipasti is from\u00a0 my bible of authentic Italian cooking, SILVER SPOON.\u00a0 SILVER SPOON has been Italy’s best-selling cookbook for over fifty years.\u00a0 CAPONATA\u00a0 would make delectable appetizer for your Thanksgiving Dinner.\u00a0\u00a0\u00a0 The rich reds, deep purples, vibrant greens, are the very colour of Thanksgiving.<\/p>\n

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SWEET AND SOUR CAPONATA\u00a0\u00a0 … SERVES 4<\/p>\n

1 1\/2 pounds of eggplants, diced\u00a0 ( I used Japanese eggplants.\u00a0 If you use the regular eggplants buy the smallest you can find.\u00a0 They are the most tender.)<\/p>\n

kosher salt<\/p>\n

1\/2 cup extra virgin olive oil ( or so)<\/p>\n

1 celery stalk, chopped<\/p>\n

1 onion, finely chopped<\/p>\n

1 28 ounce can of Italian peeled whole tomatoes or a pound of ripe tomatoes, peeled and diced<\/p>\n

1 1\/2 tsp sugar<\/p>\n

Scant 1\/2 cup white wine vinegar<\/p>\n

1 tbsp pine nuts (your choice, I left them out because of nut allergies)<\/p>\n

Scant 1 cup pitted green olives cut in half<\/p>\n

3 generous tbsp capers rinsed<\/p>\n

1 generous tbsp golden raisins, soaked in hot water for 10 minutes and drained<\/p>\n

salt and freshly ground black pepper<\/p>\n

Fresh basil leaves to garnish.\u00a0\u00a0 (you may also finely chop the leaves and mix in)<\/p>\n

Put the eggplants in a colander, sprinkle with plenty of salt and let stand for 30 minutes or so.\u00a0 Rinse and pat dry with paper towels.<\/p>\n

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While you’re waiting for the eggplants put a couple of tablespoons of oil into a large pan.\u00a0 Saute the onions and celery (sprinkled with salt) until the onions are translucent.<\/p>\n

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Add the tomatoes and cook over low heat for a good 15 minutes until thickened and pulpy.\u00a0 If you are using canned tomatoes break up the whole tomatoes with a wooden spoon.<\/p>\n

Season with a little more salt and lots of freshly ground pepper to taste.\u00a0 Stir in the sugar, vinegar, pine nuts, olives, capers and raisins and bring to a boil over low heat.<\/p>\n

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Put a generous amount of olive oil into a saute pan, and over medium heat, saute the eggplant until nicely browned.\u00a0 Saute in batches if necessary<\/p>\n

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Add the eggplants and simmer for another ten minutes.\u00a0 Serve the caponata hot, or room temperature, sprinkled with small basil leaves.<\/p>\n

Caponata tastes even better the next day or so.\u00a0 Make lots, double the recipe, you won’t be sorry.<\/p>\n

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SWEET-AND-SOUR CAPONATA …. caponata in agrodolce<\/span><\/span><\/td>\n\n
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Recipe Type: Appetiser<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 40 mins<\/span><\/div>\n
Cook time: 10 mins<\/span><\/div>\n
Total time: 50 mins<\/span><\/div>\n
Serves: 4<\/span><\/div>\n
This vegetable antipasti is from my bible of authentic Italian cooking, SILVER SPOON. SILVER SPOON has been Italy’s best-selling cookbook for over fifty years.<\/span><\/div>\n
Ingredients<\/div>\n