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Jewish Caponata

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      Title: JEWISH CAPONATA
 Categories: Italian, Appetizers, Vegetables
      Yield: 1 Servings
 
      3 lb Eggplant
      1 tb -salt
    1/4 ts -pepper
    3/4 c  Olive oil
      2    Celery stalks;diced
      1    Onion;large, diced
      3    Peppers, green,red & yellow
           -cored & diced
      1    Garlic clove-sliced
      1    Carrot;large, peeled &
           -diced
      2 ts Flour
      2 lb Tomatoes; ripe, peeled* and
           -cut up
      1 c  Green olives; pitted,
           -coarsely chopped
      2 tb Wine vinegar
      1 ts Sugar
      3    Basil leaves;fresh ;-OR
      1 ts -dried Basil
      1 tb Parsley, Italian;fresh
           -chopped
      2 tb Capers; drained
 
  Caponata Ebraica * to peel tomatoes, drop them first into boiling
  water for about 1 minute, then in cool water and the peel will come
  off immediately. according to the author, "It's hard to believe, -for
  example, that eggplant and fiocchio (fennel), the quintessence of
  Italian cooking, were originally only used by Jews." She quotes
  Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_
  published in 1910 that forty year earlier (1870s) that eggplants and
  fennel rarely appeared in Florentine markets as they were considered
  to be Jewish food only. Peel and dice eggplant. Season with salt &
  pepper and set aside in colander to drain off liquid. Heat the oil in
  a large skillet; add celery, onion, peppers, garlic and carrot and
  cook, uncovered, over moderately high heat, stirring occasionally, 10
  to 12 minutes. Transfer vegetables to shallow baking dish, but retain
  the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry,
  stirring, over moderate heat, until lightly golden. Add to baking
  dish with vegetables. Add tomatoes, green olives, vinegar, sugar,
  basil and parlsey and place in 350F oven for 1/2 hour. Remove from
  oven; mix well, taste for seasonings and add salt and pepper if
  necessary. Add capers, stir and place in oven for a couple of minutes
  longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6
  as side dish or 12 as an appetizer
 
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