Caponata From Loni Kuhn's S F Cooking Class
This is the potluck/picnic dish people demand i make late summer. you don't need to like eggplant to love this! amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. i have been carrying this recipe with me since 1977 from the may issue of bon appetit, and each time i move, the panic doesn't leave until i locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: recipe #462221 #462221.
Steps
Cut unpeeled eggplant into 1-inch cubes.
Heat olive oil in a 5- or 6-quart enameled cast iron casserole or dutch oven.
Add eggplant and onions and saute for 5 minutes until lightly golden.
(this step can be eliminated to save calories , although the recipe will not be as authentic.
If you like , just place raw eggplant and onions in casserole and proceed.
Add the remaining ingredients to casserole.
Stir gently but thoroughly and simmer , covered , for 30 minutes , stirring occasionally.
Remove lid and simmer for about 10 minutes more or until thick.
Serve at room temperature in a bowl surrounded by sliced french or italian bread or as a salad on romaine leaves.
Will keep , under refrigeration , for 3 weeks.
Ingredients
eggplants, onions, olive oil, celery, bell peppers, garlic cloves, tomatoes, red wine vinegar, salt, sugar, fresh basil, tomato paste, fresh italian parsley, fresh ground black pepper, stuffed green olive, capers, carrots, zucchini, pine nuts