Ingredients: |
Ingredients: About 1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 1/2 cups diced onion (1/4-inch dice)
Salt and freshly ground black pepper
2 anchovy fillets, chopped
1/2 teaspoon chili flakes
2 tablespoons caper juice
1/3 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces
1 tablespoon roughly chopped capers
1/2 cup jarred, roasted red bell peppers, diced 1/4 inch dice
1 tablespoon finely chopped flat-lleaf parsley or cilantro
Lettuce leaves, washed and dried. I like butter lettuce, because it wraps so easily.
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Directions: |
Directions:The 1. Soak lettuce leaves for about 10 minutes in ice water. Wrap in damp paper towel to keep moist until ready to serve.
2. In large sauté pan, heat 2 tablespoons olive oil over medium-high heat until hot. Add the garlic and onion and brown lightly, about 3-4 minutes. Reduce the heat to medium, and continue to cook until the onion is well browned, about 5 minutes. Season with salt and pepper. Add the anchovies and cook and stir until they melt into the onion. Add the chili flakes, then the caper juice. Scrape all around the pan. Add 1/4 cup of the vinegar, return the heat to high, and boil until reduced and thick, 1 to 2 minutes.
3. In a separate large sauté pan, heat 2 tablespoons of the olive oil, over medium-high heat until hot. Spray the eggplant with cooking spray, add the eggplant and sauté until browned and cooked through, about 6 minutes. Don't crowd the eggplant; it will steam instead of browning. If the pan gets too dry, add more olive oil or cooking spray. Season with salt and pepper and scrape into a bowl.
4. Add the garlic-onion-anchovy mixture to the eggplant with the capers and remaining vinegar. Stir well, and then scrape into a bowl. Stir in the roasted peppers and parsley and taste again for seasoning. Let cool to room temperature before serving.
5. When ready to assemble, place 1 to 2 tablespoons of caponata in chilled lettuce leaf, wrap and enjoy.
Note: I also have added seasoned six ounces ground chicken and a can of slivered , chopped water chestnuts to this mixture.
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This recipe for Eggplant Caponata Lettuce Wraps is from