Ingredients: |
Ingredients: 2 1/4 to 2 1/2 cups olive oil
2 eggplants (small but not Asian, cut into chunks)
2 tablespoons tomato paste (preferably Italian from a tube)
1 (28-oz) can whole Italian San Marzano tomatoes, finely chopped, juice reserved (fresh Roma tomatoes can be substituted)
5 celery ribs, de-stringed and cut into 1/2-inch pieces
1 large onion, chopped
4 garlic cloves(crushed)
1 can light meat tuna (in brine cans, drained)
1 can black olives (pitted)
1.8 oz. capers
1 large red or yellow bell pepper, cut into 1/2-inch pieces
1 cup large green Sicilian olive (6 oz), pitted and cut into 1/4-inch pieces
1/4 cup drained bottled capers, rinsed
1/3 cup red-wine vinegar
1/4 cup sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
2 tablespoons plus 1 teaspoon coarse sea salt
Freshly ground black pepper
1/4 cup golden raisins
4–7 fillets of top-quality anchovy, rinsed, dried and minced
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Directions: |
Directions:Cut eggplant into ½-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.
While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté ¾ of the garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
Bring 3 cups salted water to a boil in a 1- to 1 ½-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.
Gently squeeze eggplant to remove excess moisture and pat dry. Heat ¼ inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. Transfer to paper towels.
Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes.
Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, anchovy, raisins, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes.
Cool to room temperature, uncovered, then chill, covered, at least 8 hours and Caponata can be chilled up to 1 week – no more or canned.
Just before serving, stir in parsley and basil. Serve cold or at room temperature. |
Personal
Notes: |
Personal
Notes: Nonna learned to make caponata as a young girl. Nonna, Great-Aunt Perina, and Great-Aunt Pauline all worked for the Lamantia's at one time or another. I do not know if Nonna got it directly from the Lamantia's or if it was from Aunt Pauline who brought this recipe home. The Lamantia family, was a wealthy Sicilian family who lived in Blairsville. Nonna said that the Lamantia's made the caponata and would serve it on a fine silver spoon, one spoonful at a time. It was like the caponata was precious gold. True to the Lamantia tradition, Nonna served the caponata in small spoonful's and you only got a taste or two. It was never served in abundant qualities.
Nonna would make a big batch of the caponata and can it in small jars. I do not remember Nonna ever adding raisins to caponata, but I may have blocked their inclusion from my mind. It is a possibility since Nonna sure did love to add raisins to all sorts of things. Also, i do not remember capers being included in Nonna's caponata probably because they were hard to find in our area of Western Pennsylvania back in the day. I had to compile information from several recipes because Nonna's recipe did not include all of the cooking steps.
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