Caponata

[kirra]

Caponata

Serve caponata spooned over slices of toasted baguette or alongside grilled meat or fish. Adjust the vinegar as necessary, depending on the acidity of your tomatoes and what you are serving with the caponata. If coffee filters are not available, food-safe, undyed paper towels can be substituted when microwaving the eggplant. To allow the steam released by the eggplant to escape, remove the plate from the microwave immediately. Caponata is best made in advance and can be refrigerated for up to 1 week in an airtight container.

Ingredients:

1 large eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)
3/4 teaspoon kosher salt
3/4 cup vegetable juice , preferably V8 (see note)
1/4 cup red wine vinegar , plus extra for seasoning (see note)
2 tablespoons light brown sugar
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1/4 cup raisins
2 tablespoons minced black olives
2 tablespoons extra-virgin olive oil
1 celery rib , cut into 1/4-inch dice (about 1/2 cup)
1 small red bell pepper , seeded and cut into 1/4-inch dice (about 1/2 cup)
1 small onion , diced fine (about 1/2 cup)
1/4 cup pine nuts , toasted

Preparation:

Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.

Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 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 red pepper; 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; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.