Caponata

Ingredients

1-1⁄2 pounds eggplant, cut into 1⁄2-inch pieces
3⁄4 teaspoon kosher salt
3⁄4 cup V8 juice
1⁄4 cup red wine vinegar, plus extra for seasoning
1⁄4 cup minced fresh parsley
2 tablespoons light brown sugar
3 anchovy fillets, rinsed and minced
8 ounces tomatoes, cored, seeded, and cut into 1⁄2-inch pieces
1⁄4 cup raisins
2 tablespoons minced black olives
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus extra 1 teaspoon if needed
1 celery rib, cut into 1⁄4-inch pieces
1 small red bell pepper, stemmed, seeded and cut into 1⁄4-inch pieces
1 small onion, chopped fine
1⁄4 cup pine nuts, toasted

Instructions

Toss eggplant and salt together in bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over coffee filters. Microwave until eggplant is dry and shriveled to one-third its size but is not brown, 8 to 15 minutes. (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel–lined plate.
Meanwhile, whisk V8 juice, vinegar, parsley, brown sugar, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding up to 1 teaspoon oil if pan appears dry. Transfer to bowl and set aside.
Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper and cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
Reduce heat to medium-low and stir in eggplant and V8 juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar, if necessary. Sprinkle with pine nuts before serving. (Caponata can be refrigerated for up to 1 week.)

Caponata

Ingredients

Instructions

Tags

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