Paris-Brest
A classic Sicilian dish, featuring a mix of sauteed vegetables of tomatoes and eggplant and accented with anchovies and pine nuts.
Caponata
2014-11-24 23:13:21
Yields 3
Nutrition Facts
Serving Size
488g
Yields
3
Amount Per Serving
Calories 294
Calories from Fat 144
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 2mg
1%
Sodium 768mg
32%
Total Carbohydrates 34g
11%
Dietary Fiber 11g
44%
Sugars 21g
Protein 7g
Vitamin A
49%
Vitamin C
123%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 lbs. eggplant, cut into 1/2-inch pieces
- 3/4 teaspoon kosher salt
- 3/4 cup V8 juice
- 1/4 cup red wine vinegar, plus extra for seasoning
- 1/4 cup cup minced fresh parsley
- 2 tablespoons packed light brown sugar
- 3 anchovy fillets, rinsed and minced
- 8 oz. tomatoes, cored, seeded, and cut into 1/2-inch pieces
- 2 tablespoons minced black olives
- 5 teaspoons extra-virgin olive oil, plus extra 1 teaspoon if needed
- 1 celery rib, cut into 1/4-inch pieces
- 1 small red bell pepper, stemmed, seeded and cut into 1/4-inch pieces
- 1 small onion, chopped fine
- 1/4 cup pine nuts. toasted
Instructions
- Toss eggplant and salt together in bowl. Line surface of large plate with layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave until eggplant is dry and shriveled to one-third its size but is not brown, 8 to 15 minutes. Remove eggplant from microwave and immediately transfer to paper-lined plate.
- Meanwhile, whisk V8 juice, vinegar, parsley, sugar, and anchovies together in medium bowl. Stir in tomatoes, and olives.
- In a 12-inch non-stick skillet, heat oil over medium high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding up to 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.
- Add remaining 2 teaspoons oil to now empty skillet and heat until shimmering. Add celery and bell pepper and cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
- Reduce heat to medium-low and stir in eggplant and V8 juice mixture. Bring to simmer and cook until vegetable juices are thickened and coat vegetables, 4 to 7 minutes. Transfer to serving bowl and let cool to room temperature. Season with up to 1 teaspoon additional vinegar, if necessary. Sprinkle with pine nuts before serving.
Notes
- Caponata can be refrigerated for up to 1 week.
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