Subject: Caponata
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 04 2000 - 02:36:44 EDT
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F O O D F U N N Y
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This joke, sent by reader Sharon Rogers, is a food funny only by a
stretch since it takes place in a bar. It is a dog joke though, and
Nell got a kick out of it.
A guy walks into a bar and sees a dog playing poker. "Bartender, is
that a real dog playing poker?" the guy asks.
"Yep, real as can be," the bartender replies.
"Well, is he any good?" the guy asks.
"No, every time he has a good hand he wags his tail."
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T O D A Y ' S R E C I P E
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This week's theme, Casual Cooking - Italian Trattoria, begins a series
of three themes. Next week we'll do Casual Cooking - French Bistro,
followed by Casual Cooking - American Diner.
Serve this dish hot as a side dish to accompany fish or chicken, or at
room temperature for an antipasto.
Caponata (Eggplant with Capers)
1 cup (250 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 red bell peppers, seeded and cut into thin strips
1 - 16 oz (450 g) can Italian plum tomatoes
4 - 6 cloves garlic, finely chopped
6 ribs celery with leaves, diced
1 tsp (5 ml) dried thyme leaves
1 medium eggplant (about 1 lb, 450 g), unpeeled, cubed
2 Tbs (30 ml) sugar
1/2 cup (125 ml) red wine vinegar
1 cup (250 ml) pitted green olives
1/4 cup (60 ml) capers, rinsed and drained
Salt and freshly ground pepper to taste
Heat 1/4 cup (60 ml) of the oil in a skillet over moderate heat. Add
the onions and cook for 5 minutes. Add the peppers and cook an
additional 5 minutes. Add the tomatoes and garlic and simmer covered
for 20 minutes. Meanwhile, in a separate skillet, heat 1/4 cup (60
ml) of the oil over moderate heat. Saute the celery for 10 minutes.
Transfer to a bowl and add the thyme. In the skillet used for the
celery heat 1/2 cup (125 ml) olive oil and saute the eggplant for 5
minutes over moderate heat. Transfer the eggplant and celery to the
tomato mixture. Simmer covered for 20 minutes. Add the sugar,
vinegar, olives, and capers. Season with salt and pepper and simmer 5
minutes. Serve warm or at room temperature. Serves 8 to 12 as an
appetizer.
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