2 pounds eggplant (2 medium)
1 medium onion, chopped
2 cups celery, chopped
1 tablespoon and 1 teaspoon salt
6 tablespoons olive oil
⅓ cup white vinegar
1 tablespoon sugar
1 28 ounce can plum tomatoes, diced
2 tablespoons tomato paste
2 tablespoons capers, drained
6 large pitted green olives, drained and sliced
4-5 anchovy fillets, cut in half
¼ cup golden raisins
½ cup toasted pine nuts
pepper to taste
Caponata is an Italian relish that has many uses. It can be served as a
dip, on a sandwich, on pasta, on a salad, or with fish. Will keep for 2
Peel the eggplant and cut into one inch cubes. Put in a colander and
sprinkle a tablespoon of salt over it. Toss thoroughly and allow to drain
for 40 minutes. Then rinse with cold water and pat dry.
Toast the pine nuts by sautéing them for a few minutes in a pan with a
small amount of olive oil.
Chop the tomatoes, and drain, reserving the liquid. Add back½ of
Each with a tablespoon of olive oil, sauté the onions, the celery, and
the eggplant (⅓ at a time) for 5-10 minutes each. As each is done, put
into a large pot. Add the remaining ingredients except the pine nuts,
raisins, salt and pepper.
Bring the mixture to a boil, stir, cover and sim- mer for 20 minutes,
or until the eggplant is tender. If it thickens up too much, use some of
the liquid from the tomatoes. Stir in the pine nuts, raisins and 1
teaspoon of salt. Pepper to taste. Allow to cool. Serve at room
temperature or cold.
2 medium-small eggplants
juice from 1½ medium lemon
¼ cup tahini
3 medium cloves garlic, crushed
2 teaspoon salt
½ cup finely minced parsley
½ cup finely minced scallions or onions (optional)
Baba Ganouj is an eggplant pâté of Middle-Eastern origins. Serves 6.
Preheat oven to 400º. Cut off the stems of the eggplants and prick the
eggplants all over with a fork. Place them on an oven rack directly and
let them roast slowly for about 45 minutes. When they are wrinkled and
totally soft they are ready. Remove from oven and cool. Scoop out the
insides and mash well. Combine with all the other ingredients. Chill
completely and serve with chopped scallions or onions and pita bread.
Fresh Ginger, about 1 cup, about 0.4 pound.
1 cups sugar
1 cups water
Original recipe has 3 cups each sugar and water, but it works fine
with much less.
Peel the ginger and slice it into rounds about 1/8 inch thick. Bring
water and sugar to a boil in a large sauce pan. When the sugar is
completely dissolved, add the ginger and boil for 45 minutes, until the
ginger is sweet and tender. Drain the ginger, reserving the liquid. Place
the ginger on a rack to dry for 30 minutes, then toss it with enough
granulated sugar to coat. Let it dry on wax paper and then store in an
Boil the reserved liquid until it is reduced to a syrup
with a consistency somewhere between maple syrup and honey. This will
intensify its flavor. This syrup can be used for pancakes, waffles, or
The ginger is good eaten as candy, and can also be used in recipes
calling for candied ginger.