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* hint, when cutting the eggplant place in a large bowl of cold salted-water. This keeps the eggplant from getting brown (oxidation) and helps prevent too much oil from being soaked in during cooking.
In a deep-dish large skillet or large sauce pan, heat olive enough to cook the onions, oelery and Garlic. Stir constantly and when the Onions are just beginning to show some translucence reduce heat to medium.
Add tomato sauce, balsamic vinegar and capers, heat until just bubbling then add the chopped basil, sugar, salt and pepper.
Simmer for 5-10 minutes mixing fairly often. Let cool until room temperature, stirring occasionally.
1 can tomato sauce
Sauté onions and celery in oil. When translucent, add eggplants and onions. In 20 minutes, add tomato sauce and capers. Add vinegar and sugar. Cook on low to medium flame for about 1 hour, stirring frequently. Add water. If mixture gets too thick. Let cool. Place in jars. Has a long shelf-life in the refrigerator.
Slice the top quarter of one of the eggplants lengthwise. Hollow it out, leaving the eggplant whole and in good condition, with skin intact.
Cut the eggplant meat into cubes, place in a colander, sprinkle with salt and let drain for an hour.
place the other eggplant over a direct flame, on top of the stove, turning
it from side to side until the skin is equally blackened and it is soft
inside, about 15 minutes. Set aside to cool.
Taste and adjust flavor by adding more salt, olive oil or lemon juice. Place eggplant mixture into the intact eggplant. Garnish with olives.
1/2 cup olive oil
In a large skillet, heat the olive oil Add the eggplant and sauté several minutes untilpartially soft. Add the onions, celery, tomatoes, and garlic and cook for about 10 minutes, stirring occasionally. Remove from the heat, add the remaining ingredients and toss lightly. Chill until ready to serve.
Serve chilled or at room temperature.
Serving suggestions: As an appetizer, serve on a bed of greens accompanied by black bread or crisp pita toasts As an hors d'oevre, pass with toasted Italian bread slices or pita triangles. Try as an omelet filling; as an accompaniment to cold roast meats; tossed with pasta for a cold salad; or even mounded hot on black bread, topped with mozzarella, and broiled for a quick snack.
6 cups eggplant, 1/4
1) Sauté onion and celery in a few tablespoons of oil until vegetables are softened and the onion is caramelized, about 15 minutes. Remove from skillet.
2) Fry eggplant in skillet until softened, if desired sauté for a few minutes and then add a little water and cover to steam.
3) Dissolve the tomato paste in enough water to fill its can 4 times.
4) Add the all ingredients
back to the skillet. Bring to a boil and then lower heat and simmer for
about a half hour, checking frequently and adding water if it looks dry.
1 eggplant, diced
Peel eggplant and cut into slices 1/2 inch thick. Cut slices into cubes measuring 1/2 inch.
In a large heavy skillet, heat the oil and sauté eggplant until soft. Remove eggplant and set aside.
oil to the pan and add garlic, onion, celery and bell pepper. Sauté until
tender. Add tomato sauce, and reduce heat. Simmer 8 to 10 minutes.
eggplant, capers, vinegar and pepper. Simmer 8 to 10 minutes, stirring
often to keep from sticking.
1 large eggplant,
peeled and diced
Preheat the oven to
Sprinkle the eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture.
Heat oil in a large skillet. When the oil is hot, add the eggplant and stir to brown completely. Add the onion and cook until translucent. Remove the chilies from the water. Dice them, and add them to the egg plant. Add the remaining ingredients and cook for 15 minutes or until the flavors have married.
Adjust the salt and heat level to your liking.
1/4 cup extra virgin
Transfer to a nonreactive bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room temperature. Taste and correct seasoning if necessary. It should be flavorful, slightly tart, and have just a tiny bite from the red pepper. Refrigerate, tightly covered, until ready to serve. It will last a week refrigerated if there is very little air between the sauce and its lid.
2 medium eggplants
Preheat oven to 400F.
Place the eggplants
on a baking sheet and prick with a fork. Bake until tender but not mushy,
about 35-45 minutes. When the eggplants are cool enough to handle, remove
the peel and dice the flesh into one inch cubes. Place the cubes in a
strainer or drainer.
Add the onions and
cook until tender, about 10 minutes. Add the celery and cook for 5 minutes.
Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir
in the reserved eggplant, capers, and raisins and warm through. Adjust
This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.
2 medium eggplant
(about 2 pounds)
Cut the eggplant into 1-inch chunks, salt it lightly and let drain in a colander for half an hour; rinse and pat dry. In a large skillet, heat the oil over medium heat and sauté the onions and eggplant until soft, about 10 minutes. Add the fennel, tomatoes, capers, and vinegar, and cook uncovered for 10 minutes, or until the fennel is still slightly crunchy. Chill several hours. Garnish with nuts and basil. Serve with crackers, baguettes, or on lettuce leaves as a salad.
1 large eggplant,
peeled and cut in 3/4-inch dice
Place the eggplant in a colander and sprinkle with salt; let drain, stirring occasionally, for one hour.
Heat two tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the tomatoes, olives, capers, pine nuts, and raisins. Season with pepper and simmer, covered, for 15 minutes. Let stand, covered.
Rinse the eggplant to remove the salt and dry on a kitchen towel. Heat the remaining olive oil in another large skillet over medium heat. Add the eggplant in batches and cook, stirring, for 10-15 minutes or until cooked through but still firm. Season the eggplant with salt and pepper, remove with a slotted spoon to drain on paper towels. Add the celery to the skillet and cook over medium heat until softened.
Add the celery and eggplant to the tomato mixture and cook over moderate heat, uncovered, for 10 minutes. Stir in the vinegar and sugar and cook for another 10 minutes to evaporate the vinegar. Season with salt and pepper. Add the parsley and bring to room temperature. Should be served at room temperature as part of an antipasto.
1 medium eggplant,
unpeeled, finely chopped
2 pounds eggplant
(about 2 large)
Wash, dry, and trim the stem end from the eggplant. Cut it, skin included, into half-inch dice, place in a colander, and sprinkle with a tablespoon of fine sea salt, spreading this through the eggplant pieces with the hands. Set over a large bowl and let rest for at least one-half hour and preferably up to two. Then discard the collected liquid and dump the eggplant cubes in a sink full of cold water. Swirl them around to rinse them well and lift them out, handful by handful, squeezing them hard. Put them back into the colander, into which you have already spread an expendable dish towel. When all the eggplant pieces are in the towel, gather its ends together and twist it progressively tighter and tighter, forcing as much liquid out of the eggplant as possible. Put the cubes in a large bowl.
Peel and coarsely chop the onion. Core, seed, and coarsely chop the red pepper. Cut the celery into bite-sized pieces. Pour the olive oil into a large pot and heat over a low flame until the oil begins to ripple. Stir in the crushed hot red pepper and then the celery. Cook this, stirring occasionally, for five minutes, then add the onion, garlic, and the red bell pepper pieces. Cook these, still stirring, for another five minutes, or until the onion is soft and translucent. Stir in the eggplant. Sauté this mixture for twenty minutes. At this point, taste the eggplant. The flesh should be soft and tender. If not, continue cooking another five minutes and taste again.
Add the tomatoes with
their liquid, dividing them into chunks with a heat-proof rubber spatula.
Reduce heat, cover, and simmer about 10 minutes, while you cut the pitted
black and green olives into small bits and rinse and chop the capers.
Add these, stir in well, and cover again, continuing the simmering until
the eggplant skin is tender, about 15 more minutes. Taste the caponata
for doneness: the vegetables should all be soft but retain some texture;
the liquid should be syrupy. Stir in the minced parsley, the vinegar,
and the sugar. Cook just long enough to dissolve the sugar, then remove
from the heat. Add salt and pepper to taste. Serve warm or at room temperature.
3 tablespoons olive
Sauté the first four ingredients over medium heat until the onions are translucent, about 10 minutes, and set aside. Sauté the eggplant with the olive oil and salt for about five minutes, stirring often to prevent sticking. Add the onion mixture back into the pan with the eggplant, along with the vinegar, sugar, onions and capers. Cover and simmer on low for about 30 minutes. Cool and add parsley and pine nuts.
To serve, let caponata cool to room temperature and spread on toasted bread or pita triangles, or toss with cooked pasta for a quick dinner.
1 medium eggplant,
cut in quarters and sliced thinly
1) In a Dutch oven
casserole, simmer together first 9 ingredients for 30 minutes, or until
2) In a 9x13 inch baking pan, spread 1/2 the eggplant mixture. Top with ricotta mixture, and then remaining eggplant mixture. Sprinkle top with grated mozzarella and 1 tablespoon grated parmesan.
3) Bake in 350-degree oven for about 30 minutes, or until heated through. Cut into squares to serve.
NOTES : Serves 8 as a small entree or 6 for dinner. Can be baked earlier in day and heated at serving time.
4 eggplant (cubed)
garlic and celery in 1/2 of the olive oil until soft. Add 1/2 of the
eggplant and 1/2 tomatoes and cook until all is soft, all balsamic vinegar
and pour all into large dish.