1 no ingredients
Directions
1 lg eggplant -- diced
1 lg onion -- sliced
1 c celery -- chopped
28 oz canned plum tomatoes --
: crushed
1 TB capers -- rinsed and
: drained
1 TB pine nuts
1 1/2 TB sugar
3 TB wine vinegar
1/2 c olive oil
: Salt and pepper -- to taste
Wash and dry eggplant. Dice into l-inch cubes. In large skillet,
heat oil, brown eggplant about 8 to 10 minutes until soft and
slightiy browned. Don't let eggplant get too soft. Remove and place
in large saucepan.
Fry onion in same skillet, adding more oil if necessary, until
wilted. Add celery and tomatoes, crushing slightly. Simmer about 15
minutes until celery is tender.
Add capers and pine nuts. Combine mixture and add to eggplant in
saucepan. Dissolve sugar in vinegar, salt and pepper to taste and
heat slightly. Add to eggplant, cover, simmer over low until tomato
is cooked and vegetables are tender but not mushy. Stir often during
cooking.
Allow to cool before refrigerating. Can be prepared several days
ahead. Can be frozen. This appetizer should be served at room
temperature. It is good served as part of a buffet or to side grilled
fish. Can also be served with lettuce for a salad entree. The recipe
is from Stanley's Mother, who served as adviser on the film, "Big
Night" (1996). Lucci directed, produced and acted in the film.
Beverly Bundy, Fort Worth Star-Telegram. Printed in Riv
Press-Enterprise 3 Oc 96. Pat H. McRecipe (202-cal 16g-fat 0-chol 283
mg sodium)
Recipe By : Stanley Tucci's Mother
Date: Mon, 21 Oct 1996 12:30:57
~0700 (
Servings: 6 servings
Big Night's Caponata Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Historians have traced the existance of recipes way back into the distant past, in truth as far back into history as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient cook books were just basic hieroglyphic instructions for meal preparation.
As our culinary historical trip moves on a few more years there are a couple of interesting cookery books which date from the 1300s : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the upper classes of that period. By the arrival of the 20th century, recipe books are increasing in popularity mostly due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Big Night's Caponata recipe.
