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Thread: REC: Caponata w/photos of course

  1. #1
    koko Guest

    Default REC: Caponata w/photos of course


    I got some really nice produce from the church community garden.
    http://i29.tinypic.com/16h2jjq.jpg

    I knew I'd be making salsa and I planned on making baba ganoush with
    the eggplant. Got home and discovered no tahini, bummer. So I decided
    I'd try my hand at caponata. Never made it before so why not now!
    Gathered the ingredients. I didn't use the canned tomatoes, notice the
    symbol? lol. I used some tomato paste instead. The Amore brand from a
    tube.
    http://i31.tinypic.com/2iw3hbd.jpg

    It's a boy. The bellybutton on the eggplant was more round than oval.
    Fewer seeds, a good thing.
    http://i31.tinypic.com/w1pkr7.jpg

    Salted the eggplant and let it drain for half an hour.
    http://i26.tinypic.com/vct11f.jpg

    Rinsed and drained the eggplant and fried it to golden.
    http://i27.tinypic.com/24y8lc3.jpg

    Cut the celery into one inch chunks, then in half and fried them also.
    http://i25.tinypic.com/25i8b61.jpg

    Cooked the onion until translucent then added the tomato paste.
    http://i32.tinypic.com/t6fhg4.jpg

    Let that cook for fifteen minutes then added the sugar.
    http://i30.tinypic.com/21ora0g.jpg

    Then the vinegar, olives and capers.
    http://i27.tinypic.com/20u9945.jpg

    Mix in the eggplant cubes and celery. Heat up for about 10 minutes.
    http://i32.tinypic.com/33lgieo.jpg

    Good stuff Maynard, good stuff.
    http://i27.tinypic.com/mjvnzp.jpg

    I forgot where I got this recipe dang it.

    @@@@@ Now You're Cooking! Export Format

    Caponata

    vegetables

    2 medium eggplant (about 3lbs); cut into 3 inch cubes
    6 cups olive or olive pomace oil; for frying
    1 bunch celery without leafy tops; cut into 1 inch pieces
    1/2 cup extra virgin olive oil
    1 large onion; sliced
    1 6oz can Tomato paste
    or 3 ripe plum tomatoes, peeled,; seeded finely chopped
    4 teaspoons sugar
    1 cup good quality red wine vinegar; not balsamic
    2 tablespoons capers, washed and; chopped if very large
    1/2 cup imported green olives; pitted, halved
    freshly ground black pepper; to taste
    1/2 teaspoon unsweetened cocoa powder; optional

    1. Lay the eggplant cubes on some paper towels and sprinkle with salt.
    Leave them to drain off bitter juices for 30 minutes, then pat dry
    with more paper towels.

    2. Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted
    with
    a basket insert to 375 degrees F. Deep-fry the eggplant cubes in
    batches
    without crowding until brown and crispy, about 7 to 8 minutes, turning
    once. Drain on paper towels and set aside.

    3. Clean the celery and wipe dry with paper towels. Deep-fry the
    celery
    pieces in batches without crowding until the edges are golden, about 2
    minutes. Drain on paper towels and set aside. Let the frying oil cool
    completely, strain, and save for a future use.

    4. Take 1/ 2 cup of the oil you used to deep-fry the eggplant and
    celery and mix it with the extra virgin olive oil. In a large
    casserole, heat this oil mixture over medium-high heat, then cook the
    onion slices until translucent, about 6 minutes, stirring. Reduce the
    heat to medium, add the tomato paste mixed with a little water or the
    tomatoes, stir, and cook for 15 minutes, stirring occasionally. Gently
    stir in the sugar, vinegar, capers, olives, eggplants cubes, and
    celery. Sprinkle with salt, if necessary, and pepper and add the
    cocoa, if using. Cook until the mixture is heated through, about 10
    minutes, folding carefully several times instead of stirring. Leave to
    cool and serve at room temperature.

    Note: Caponata can be served hot, but does not have a chance to mellow
    that way, and is preferable at room temperature as an antipasto.

    ** Exported from Now You're Cooking! v5.84 **

    And that's that.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  2. #2
    PeterL2 Guest

    Default Re: REC: Caponata w/photos of course

    koko <[email protected]> wrote in news:8l6ra5tv91cekrh3mbj4b56l25dmmdkrng@
    4ax.com:


    > It's a boy. The bellybutton on the eggplant was more round than oval.
    > Fewer seeds, a good thing.
    > http://i31.tinypic.com/w1pkr7.jpg



    "If you learn something new each day, it's a good day"..... thanks for
    making it a good day :-)

    http://www.foodsubs.com/Eggplants.html

    I'd never heard of sexing eggplants!!


    >


    >
    > And that's that.
    >



    Great series as usual Koko.... 'cept.... where's the meat??!!


  3. #3
    koko Guest

    Default Re: REC: Caponata w/photos of course

    On Mon, 14 Sep 2009 02:04:46 GMT, PeterL2 <[email protected]>
    wrote:

    >koko <[email protected]> wrote in news:8l6ra5tv91cekrh3mbj4b56l25dmmdkrng@
    >4ax.com:
    >
    >
    >> It's a boy. The bellybutton on the eggplant was more round than oval.
    >> Fewer seeds, a good thing.
    >> http://i31.tinypic.com/w1pkr7.jpg

    >
    >
    >"If you learn something new each day, it's a good day"..... thanks for
    >making it a good day :-)
    >
    >http://www.foodsubs.com/Eggplants.html
    >
    >I'd never heard of sexing eggplants!!
    >


    >Great series as usual Koko.... 'cept.... where's the meat??!!


    Thanks Peter. The meat came later in the form of leftover grilled
    Porterhouse steak.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  4. #4
    Omelet Guest

    Default Re: REC: Caponata w/photos of course

    In article <[email protected]>,
    koko <[email protected]> wrote:

    > Good stuff Maynard, good stuff.
    > http://i27.tinypic.com/mjvnzp.jpg
    >
    > I forgot where I got this recipe dang it.
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Caponata


    It does look good. Might even tempt me to finally try eggplant again. I
    never have cared much for it but have not tried it for a few years
    either.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  5. #5
    Christine Dabney Guest

    Default Re: REC: Caponata w/photos of course

    On Mon, 14 Sep 2009 00:56:20 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > koko <[email protected]> wrote:
    >
    >> Good stuff Maynard, good stuff.
    >> http://i27.tinypic.com/mjvnzp.jpg
    >>
    >> I forgot where I got this recipe dang it.
    >>
    >> @@@@@ Now You're Cooking! Export Format
    >>
    >> Caponata

    >
    >It does look good. Might even tempt me to finally try eggplant again. I
    >never have cared much for it but have not tried it for a few years
    >either.


    So far, there are only a few dishes in which I really like eggplant.
    Thankfully, that list is growing... One is a dish I only make in the
    fall, when I can get ripe (red) Anaheims/Hatch chiles, and red
    serranos... It uses the long Asian eggplants, and is a tofu stirfry.
    Has sesame seeds in it as well.
    Another dish is from the Greens cookbook, and it is called Eggplant
    and White Bean Gratin. A really nice dish....
    Of course, ratatouille...I love that.

    I keep on trying various eggplant dishes.. One I had years and years
    ago, when I first lived here in ABQ... It was at a now defunct
    restaurant, and California cuisine was really starting to burst on the
    scene across the nation. It was thin slices of grilled eggplant, with
    a red pepper sauce/puree over it. I fell in love with it. Still
    trying to recreate it after all these years... The eggplant I can come
    fairly close, but the red pepper sauce so far doesn't hit the mark.

    I haven't made caponata yet, but it looks like I will have to try that
    now. As soon as I can stand for longer periods, that is...

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    Omelet Guest

    Default Re: REC: Caponata w/photos of course

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > I keep on trying various eggplant dishes.. One I had years and years
    > ago, when I first lived here in ABQ... It was at a now defunct
    > restaurant, and California cuisine was really starting to burst on the
    > scene across the nation. It was thin slices of grilled eggplant, with
    > a red pepper sauce/puree over it. I fell in love with it. Still
    > trying to recreate it after all these years... The eggplant I can come
    > fairly close, but the red pepper sauce so far doesn't hit the mark.
    >
    > I haven't made caponata yet, but it looks like I will have to try that
    > now. As soon as I can stand for longer periods, that is...
    >
    > Christine


    Take it slow hon', but you already know that. ;-)

    Eggplant with a pepper sauce... Now that sounds good. I'd prefer it mild
    and might go with hatch chilis to start. I've been eating more canned
    green chilis lately. Just been wanting them! They have been good with
    eggs and in various salads including meat salads.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    [email protected]
    Subscribe: [email protected]

  7. #7
    Felice Guest

    Default Re: REC: Caponata w/photos of course


    "Becca" <[email protected]> wrote in message
    news:[email protected]..
    > koko wrote:
    >> Good stuff Maynard, good stuff. http://i27.tinypic.com/mjvnzp.jpg

    >
    >
    > This brings back memories. The first time I made caponata (not that I've
    > made it that often), I was 20 years old. It was also the first time I
    > ever bought capers, and I wondered what I would do with the rest of those
    > capers.


    If you're like some of us, you stuck them in the fridge and then threw them
    out after another 20 years.

    Felice



  8. #8
    Becca Guest

    Default Re: REC: Caponata w/photos of course

    koko wrote:
    > Good stuff Maynard, good stuff.
    > http://i27.tinypic.com/mjvnzp.jpg



    This brings back memories. The first time I made caponata (not that
    I've made it that often), I was 20 years old. It was also the first
    time I ever bought capers, and I wondered what I would do with the rest
    of those capers.


    Becca

  9. #9
    Becca Guest

    Default Re: REC: Caponata w/photos of course

    Felice wrote:
    > "Becca" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >> This brings back memories. The first time I made caponata (not that I've
    >> made it that often), I was 20 years old. It was also the first time I
    >> ever bought capers, and I wondered what I would do with the rest of those
    >> capers.
    >>

    >
    > If you're like some of us, you stuck them in the fridge and then threw them
    > out after another 20 years.
    >
    > Felice



    You are correct, Felice, after a few years I threw them away. I did the
    same thing with brown mustard seeds, they lasted about 5-6 yrs then I
    threw them out.


    Becca

  10. #10
    Jean B. Guest

    Default Re: REC: Caponata w/photos of course

    Becca wrote:
    > Felice wrote:
    >> "Becca" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>> This brings back memories. The first time I made caponata (not that
    >>> I've made it that often), I was 20 years old. It was also the first
    >>> time I ever bought capers, and I wondered what I would do with the
    >>> rest of those capers.
    >>>

    >>
    >> If you're like some of us, you stuck them in the fridge and then threw
    >> them out after another 20 years.
    >>
    >> Felice

    >
    >
    > You are correct, Felice, after a few years I threw them away. I did the
    > same thing with brown mustard seeds, they lasted about 5-6 yrs then I
    > threw them out.
    >
    > Becca


    No, no, no. Capers are lovely in things like tuna salads. I am
    speaking of the little nonpareil ones. I don't much care for the
    huge salty ones.

    As for mustard, is that just dry seeds or the whole-seed mustard?

    --
    Jean B.

  11. #11
    Becca Guest

    Default Re: REC: Caponata w/photos of course

    Jean B. wrote:
    > Becca wrote:
    >> Felice wrote:
    >>> "Becca" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>

    >>
    >>
    >> You are correct, Felice, after a few years I threw them away. I did
    >> the same thing with brown mustard seeds, they lasted about 5-6 yrs
    >> then I threw them out.
    >>
    >> Becca

    >
    > No, no, no. Capers are lovely in things like tuna salads. I am
    > speaking of the little nonpareil ones. I don't much care for the huge
    > salty ones.
    >
    > As for mustard, is that just dry seeds or the whole-seed mustard?
    >


    They were whole, brown mustard seeds. I had to cook them in a skillet
    with a little oil until they popped. I bought fenugreek for the same
    recipe. I remember that much, but I have no idea what the recipe was.
    My memory is not what it used to be.


    Becca

  12. #12
    Jean B. Guest

    Default Re: REC: Caponata w/photos of course

    Becca wrote:
    > Jean B. wrote:
    >> Becca wrote:
    >>> Felice wrote:
    >>>> "Becca" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>
    >>>
    >>>
    >>> You are correct, Felice, after a few years I threw them away. I did
    >>> the same thing with brown mustard seeds, they lasted about 5-6 yrs
    >>> then I threw them out.
    >>>
    >>> Becca

    >>
    >> No, no, no. Capers are lovely in things like tuna salads. I am
    >> speaking of the little nonpareil ones. I don't much care for the huge
    >> salty ones.
    >>
    >> As for mustard, is that just dry seeds or the whole-seed mustard?
    >>

    >
    > They were whole, brown mustard seeds. I had to cook them in a skillet
    > with a little oil until they popped. I bought fenugreek for the same
    > recipe. I remember that much, but I have no idea what the recipe was.
    > My memory is not what it used to be.
    >
    > Becca


    Nor is mine. Mustard seeds (and fenugreek) point me in the
    direction of Indian food though.

    --
    Jean B.

  13. #13
    jmcquown Guest

    Default Re: REC: Caponata w/photos of course

    "PeterL2" <[email protected]> wrote in message
    news:[email protected] .5...
    > koko <[email protected]> wrote in news:8l6ra5tv91cekrh3mbj4b56l25dmmdkrng@
    > 4ax.com:
    >
    >
    >> It's a boy. The bellybutton on the eggplant was more round than oval.
    >> Fewer seeds, a good thing.
    >> http://i31.tinypic.com/w1pkr7.jpg

    >
    >
    > "If you learn something new each day, it's a good day"..... thanks for
    > making it a good day :-)
    >
    > http://www.foodsubs.com/Eggplants.html
    >
    > I'd never heard of sexing eggplants!!
    >
    >

    There was a big discussion here about that years ago. No one believed me
    when I said there were male and female eggplants. My mother taught me that;
    I'm not sure who taught her LOL

    Jill


  14. #14
    PeterL2 Guest

    Default Re: REC: Caponata w/photos of course

    "jmcquown" <[email protected]> wrote in
    news:[email protected]:

    > "PeterL2" <[email protected]> wrote in message
    > news:[email protected] .5...
    >> koko <[email protected]> wrote in
    >> news:8l6ra5tv91cekrh3mbj4b56l25dmmdkrng@ 4ax.com:
    >>
    >>
    >>> It's a boy. The bellybutton on the eggplant was more round than
    >>> oval. Fewer seeds, a good thing.
    >>> http://i31.tinypic.com/w1pkr7.jpg

    >>
    >>
    >> "If you learn something new each day, it's a good day"..... thanks
    >> for making it a good day :-)
    >>
    >> http://www.foodsubs.com/Eggplants.html
    >>
    >> I'd never heard of sexing eggplants!!
    >>
    >>

    > There was a big discussion here about that years ago. No one believed
    > me when I said there were male and female eggplants. My mother taught
    > me that; I'm not sure who taught her LOL
    >
    > Jill
    >



    You're never too old to learn something new :-)

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