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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 12 |
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We had a potluck asking for all of the fanciest of dishes for the Christmas Party. Our HR dir. put down sliced tomatoes on the sign up sheet and we teased him for a month, for going all-out in his efforts for the Annual food fest. Read more . Little did we know he made a great roasted caponata to top said sliced tomatoes. They were awesome. Ingredients:
3 large beefsteak tomatoes, sliced at least 3/4 inch thick |
1 eggplant, unpeeled and cut in small/medium dice |
coarse salt |
3 plum tomatoes, seeded and diced |
1 each yellow, red, orange and green pepper, seeded, diced |
2 medium zucchini, diced |
2 yellow onions, diced (or use leeks or shallots, whatever you have) |
4 garlic cloves, peeled and sliced |
2 tablespoons of capers drained |
1/2 cup of pitted imported green olives, coarsely chopped |
3 pinches of red pepper flakes |
1 bay leaf |
1/4 cup of red wine vinegar |
1 teaspoon of sugar (1 package of splenda) |
1/2 cup of extra virgin olive oil |
1/2 cup of fresh parsley leaves, washed and chopped |
Directions:
1. Cut the eggplant in less than one inch dice, place in a colander. Sprinkle with coarse salt. Cover with a heavy plate and a heavy can on top to press the excess liquid from the eggplant, at least one hour.
2. Preheat the oven to 350 degrees. Cover a cookie sheet with heavy duty foil. Oil with one tablespoon of olive oil.
3. While the oven heats and the eggplant drains, dice all the veggies in less than one inch dice. Not minced but less than chunky
4. This takes time and you want all veggies to be fairly uniform.
5. Rinse the eggplant, dry with paper towels.
6. Put all the veggies including the garlic on the prepped baking sheet along with the capers, olives. Sprinkle with salt and pepper.
7. Heat the vinegar and sugar and bay leaf in small sauce pan until the sugar dissolves. Remove from heat and mix vinegar with 1/2 cup of olive oil, whisk and pour over all the veggies. Toss, mixing thoroughly.
8. Bake uncovered for one full hour, turning every 15 minutes.
9. Cool to room temperature.
10. Slice the tomatoes in fairly thick slices, arrange on a platter, top with the room temperature caponata. Sprinkle with parsley.
11. **Our infamous HR was forever called Sliced , we never called him his real name after we had this dish.**
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