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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caponata   
    Categories: Italian   
         Yield: 6 Servings   
       
   MMMMM--------------------------CAPONATA-------------------------------   
         2 lg Eggplants (2-1/2 lb total);   
              - stem trimmed   
     1 1/2 c  Olive oil   
              - (not extra-virgin)   
         1    Onion; sliced thinly   
         6    Celery ribs   
         1 c  Green olives; pitted &   
              - chopped coarsely   
       1/2 c  Bottled capers; drained   
     1 1/2 c  Sicilian Tomato Sauce   
       1/2 c  White-wine vinegar;   
              - or to taste   
         2 tb Sugar   
         2 tb Unsweetened cocoa powder   
              - (optional)   
       3/4 c  Slivered almonds;   
              - toasted lightly   
              Salt & pepper; to taste   
      
   MMMMM-------------------SICILIAN TOMATO SAUCE------------------------   
         4 lb Very ripe tomatoes; peeled;   
              - stemmed & quartered   
       
     Cut celery crosswise into 1" pieces and blanch in boiling water for 1   
     minute.   
        
     Cut the eggplants into 3/4" cubes. In a colander, toss them with a   
     generous amount of salt, and let them drain for 1 hour. Rinse the   
     eggplant well and pat it dry on paper towels. In a large deep   
     skillet, heat 1 cup of the oil over high heat until but not smoking   
     and in it fry the eggplant in small batches, stirring, for 2 to 3   
     minutes, or until it is golden brown and tender, transferring it as   
     it is browned with a slotted spoon to paper towels to drain.   
        
     Discard any oil remaining in the skillet, add the remaining 1/2 cup   
     oil, and cook the onion over moderate heat, stirring, until it is   
     golden. Add the celery and cook the mixture, stirring, for 1 minute.   
     Stir in the olives, capers, tomato sauce, vinegar, sugar, and cocoa   
     powder, and simmer the mixture for 5 minutes. Add the eggplant and   
     simmer the mixture, stirring occasionally, for 10 minutes. Season the   
     mixture with salt and pepper, transfer it to a wide shallow dish, and   
     chill it, covered, overnight. Serve the caponata, sprinkled with the   
     toasted almonds, chilled or at room temperature.   
        
     Notes:   
        
     The addition of cocoa, a very Baroque, Spanish touch, renders the   
     caponata richer in color and in consistency. Because my own personal   
     preferences run to things simple, I usually leave it out.   
        
     Sicilian Tomato Sauce:   
        
     In a heavy kettle combine the tomatoes with 1/2 cup water, or enough   
     to just cover the bottom of the kettle. Bring the mixture to a boil   
     over moderate heat, and simmer it, covered, for 5 to 20 minutes, or   
     until the tomatoes have softened and begin to fall apart. Transfer   
     the tomato mixture to a large tine sieve set over a bowl and let it   
     drain until it is cooled to room temperature. Discard the liquid in   
     the bowl and force the tomato mixture through a food mill fitted with   
     the medium disk into a bowl.   
        
     Yield: 3 Cups   
        
     Recipe by Paul Terrano   
        
     Adapted FROM: Gourmet Magazine, Sep 1989   
       
   MMMMM   
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