Eggplant Caponata II;Caponata di melanzane
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Ingredients
2 medium eggplants,4 large ripe tomatoes,1 onion,1 green bell pepper,2 celery stalks,10 green olives,1/4 cup capers,1/4 cup currants,1/4 cup almonds,Pinch of cinnamon,1/4 teaspoon unsweetened cocoa,1/4 cup red wine vinegar,2 tablespoons sugar,Extra virgin olive oil as needed
Directions
Peel the eggplants and cut off the stems. Slice the eggplant into cubes or rectangular pieces about 1 inch thick, place the pieces in salted water for thirty minutes, then strain and pat dry.
Put the tomatoes in a pot of boiling water and remove after a minute. Let the tomatoes cool, peel off the skin and slice them in half, then squeeze out the seeds and coarsely chop.
Slice the celery stalks into 1/2-inch pieces and put them in the boiling water for 5 minutes, then strain and set aside.
Press the olives with the flat side of a knife or the palm of your hand to crack them and remove the pits.
Rinse the capers, chop the onion and pepper.
Re-hydrate the currents in a small bowl of water.
Dissolve the sugar in the red wine vinegar in a small bowl.
Heat 1/4 cup of olive oil in a large pan over moderately high heat and stir-fry the eggplant until lightly golden.
Transfer the eggplant onto a plate and layer with paper towels to absorb the oil.
Heat 2 tablespoons of olive oil over moderate heat and fry the onion and pepper for several minutes, then add the tomatoes, celery, olives, capers, currants, almonds, cinnamon and cocoa.
Lower the heat and simmer until excess liquid has evaporated.
Add the fried eggplant then stir the sweetened red wine vinegar.
Remove from the burner, place the caponata in a bowl and let cool to room temperature.
