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| Sicilian Eggplant |
| Eggplant figures prominently in many Mediterranean dishes, and Sicilian Eggplant is no exception. This caponata-like version features olives, capers, balsamic vinegar, and pears for a sweet and sour flavor. Serve with toasts or crusty bread. Preparation hint: Best when made at least a day ahead and brought to room temperature before serving. |
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| Base SKU: |
1339 |
| Cuisine: |
Italian |
| Prep Time: |
30 Minutes |
| Cooking Time: |
1 Hour |
| Yield: |
6 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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1 |
Eggplant, medium, trimmed and cut into 3/4-inch cubes |
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3 |
Celery ribs, cut into 1/4-inch slices |
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1 |
Pear, firm but ripe, peeled, cored and cut into 1/4-inch cubes |
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to taste |
Black pepper |
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1/2 can(s) |
Imported Italian tomatoes, 28-oz can, seeded and pureed |
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1/2 cup(s) |
Black olives, pitted |
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2 tablespoon(s) |
Balsamic vinegar |
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1 tablespoon(s) |
Sugar |
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2 tablespoon(s) |
Parsley, fresh, minced, for garnish |
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Crostini, to accompany |
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| Instructions: |
| 1. |
In a medium saucepan, bring salted water to a rolling boil. |
| 2. |
Meanwhile, heat 3 tablespoons of the olive oil in a large saut; pan. When the oil is hot, add the eggplant cubes. Saut; over medium heat for about 10 minutes, stirring often. Remove with a slotted spoon and let drain on paper towels. |
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Cook the celery in the boiling water for about 8 minutes, or until tender but firm. Drain well and set aside. |
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Place the remaining oil in a large saut; pan and turn the heat to medium. Add the pear and season with salt and pepper to taste. |
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Stir well and cook for approximately 5 minutes. Add tomatoes, celery, capers, olives, vinegars, and sugar. Cook for 15 minutes, or until the tomato has reduced to a thick sauce. |
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Add the eggplant, stir to combine the ingredients, and cook for 10 minutes, or until eggplant is tender but still holds its shape. Transfer to a platter and shape into a mound. Cool. |
| 7. |
Cover and refrigerate for several hours or overnight. Before serving, bring to room temperature, sprinkle with parsley, and surround with crostini. |
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