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Prep Time: 20 Minutes Cook Time: 2400 Minutes |
Ready In: 2420 Minutes Servings: 6 |
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In response to a request. I have not made this but it looks pretty simple. I think I would try using a prepackaged sun-dried tomato for an even easier caponata Ingredients:
1 lb eggplant, cut into 3/4 inch cubes |
2 cloves garlic, in their skins,pierced once |
2 tablespoons pine nuts, toasted |
1/2 cup celery, finely chopped |
1/2 cup fresh parsley, preferably flat leaf,chopped |
2 tablespoons capers, drained and rinsed |
2 tablespoons raisins, roughly chopped |
2 tablespoons kalamata olives or 2 tablespoons other oil-cured olives, of choice,pitted and chopped |
2 teaspoons fresh thyme |
2 teaspoons balsamic vinegar |
2 teaspoons fresh lemon juice |
1 pinch sugar |
1/4 teaspoon red pepper flakes (optional) |
1 teaspoon olive oil |
32 plum tomatoes, cored,halved and seeded (4 lbs) |
1 teaspoon salt |
Directions:
1. Preheat the broiler.
2. On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes.
3. Remove garlic and set aside to cool.
4. Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender.
5. Transfer eggplant to a plate and let cool.
6. Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using.
7. Season to taste with salt and freshly ground black pepper.
8. Simply toss for a loose mixture, or mix well to bind the mixture together.
9. Serve spread on crusty bread Oven-Dried Tomatoes.
10. Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds.
11. Slice off visible stems if desired.
12. On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up.
13. Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable.
14. Let cool and store in an airtight container up to 1 week.
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