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 ¼ 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.

On Mar 18, 10:09*am, sf > 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

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.