On 3/18/2011 3:08 PM, ImStillMags wrote:
> On Mar 18, 10:09 am, > wrote:
>> I finally stumbled across Kitchen Boss on TLC.... and I like it!http://recipes.howstuffworks.com/men...ss-recipes.htm
>> Today's recipes are from episode #7. We're having lamb on Sunday -
>> maybe I'll make his caponata to accompany it.
>>
>> Caponata
>> by Buddy Valastro
>>
>> INGREDIENTS
>>
>> 1 medium eggplant, cut into 1/2" dice
>> 1 medium Spanish onion, cut into small dice
>> 1 large stalk celery, cut into small dice
>> 2 plump cloves garlic, minced
>> 1/2 teaspoon crushed red pepper flakes (or more to taste)
>> 1 14 ounce can Italian cherry tomatoes
>> 1/4 cup golden raisins
>> 2 teaspoons sherry vinegar
>> 1 Tablespoon sugar
>> 1 Tablespoon capers, rinsed and drained (packed in brine or salt)
>> 2 Tablespoons toasted pine nuts
>> 1/3 cup coarsely chopped Italian parsley
>> 1/4 cup extra virgin olive oil, plus 2 Tablespoons (divided)
>> Salt
>> Bread
>>
>> PREPARATION:
>>
>> Heat a large skillet (12") medium high. Add the cup olive oil. When
>> shimmering, add the eggplant and a pinch of salt. Stir and let cook,
>> stirring occasionally until softened and browned. Remove to a bowl.
>> Add the onion and celery, pinch salt. Cook, stirring until slightly
>> softened an somewhat translucent. Add garlic and red pepper, stir and
>> cook until fragrant, about 30 seconds. Add the tomatoes, vinegar,
>> sugar, raisins and capers and stir well to combine. Add the eggplant
>> and combine. Cook at a low simmer, stirring occasionally. As the
>> mixture softens, smash the cherry tomatoes a bit with the back of your
>> spoon. Cook until richly flavored, 15-20 minutes. Remove caponata from
>> heat and fold in the pine nuts and parsley. Check for salt and correct
>> if more is needed.
>>
>> Cool and serve at room temperature or slightly chilled.
>>
>> Serve with grilled crusty bread.
>>
>> --
>>
>> Today's mighty oak is just yesterday's nut that held its ground.
>
> I LOVE caponata. His recipe is not too far off from mine. I got
> mine years ago.
>
> http://www.hizzoners.com/recipes/app...s-/53-caponata
>
>
I like your recipe. I don't particularly care for the thought of raisins
in my caponata and I would have no idea where to get canned Italian
cherry tomatoes.

Just as an experiment, I timed how long it took for me to put your
recipe into my Mastercook. One minute and 17 seconds.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.