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CathyZ from Kauai

Janet, why not use Caponata to make a tart?

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Joined: Dec 10, 2005

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Posted to Thread #11935 at 7:02 pm on Sep 12, 2008

This is perfectly delicious. You could use more eggplant in the recipe and cut back on something else- it is a very forgiving recipe. Then, create a tart shell, bake it a bit then spoon in the caponata, sprinkle parmesan cheese on it and finish it off in the oven.

CAPONATA
makes 3 cups
original recipe from The Book of Great Hors d'Oeuvre by Terence Janericco

1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts

In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated


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