Recipe#9605

Title: Caponata 05

From: Dave davidg@eden.rutgers.edu 
 Newsgroups: rec.food.recipes 
 Subject: Caponata 
 Date: 18 Jun 1997 06:51:54 -0600 
 Message-ID: <5o8lla$smv$1@mack.rt66.com> 

1 large eggplant, peeled and diced
 2 ancho chilies, stemmed and seeded(I leave some of the seeds)
 1/4 cup olive oil
 1 medium yellow onion, finely diced
 2-3 cloves garlic, minced
 1 tablespoon capers
 1/4 cup cracked Provencal green olives, pitted and chopped
 1/2 cup tomato puree
 3 small juice tomatoes, finely diced
 1 small bunch fresh cilantro(leaves only), chopped
 1 teaspoon freshly ground black pepper
 2 tablespoons red wine vinegar
 Preheat the oven to 350 degs. Roast the anchos on a rack in the oven until
 you can smell them, 1-2 minutes, then soften by soaking them in hot water for
 about 15 minutes.(save water if you like to add to gravy,stew, soup or
 vegetable sauce in place of plain water)
 Sprinkle the eggplant with salt and let it sit in a colander for 30
 minutes to draw out the moisture. Heat oil in a large skillet. When the oil
 is hot, add the eggplant and stir to brown completely. Add the onion and cook
 until translucent. Remove the chilies from the water. Dice them, and add them
 to the egg plant. Add the remaining ingredients and cook for 15 minutes or
 until the flavors have married. Adjust the salt and heat level to your
 liking.