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
Written cooking instructions as a concept can be tracked far back into antiquity, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks made use of a wide range of spices, including many that are still in use today such as basil, fennel and dill. Moving on, we have two books which appeared in the fourteenth century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that is served today, but instead recipes for the types of food prepared for the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices caused an outbreak in books on cookery, the majority of which are now in private collections. By the advent of the 1900s, cooking publications were starting to become popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Big Night's Caponata recipe.
