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October 2018

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Jewish Caponata Recipe

Jewish Caponata recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jewish Caponata recipe  PDF


3 lb Eggplant
1 tb salt
1/4 ts pepper
3/4 c Olive oil
2 Celery stalks diced
1 Onion large, diced
3 Peppers, green,red and amp yellow
cored and amp diced 1 Garlic clove sliced
1 Carrot large, peeled and amp
diced 2 ts Flour
2 lb Tomatoes ripe, peeled and
cut up 1 c Green olives pitted,
coarsely chopped 2 tb Wine vinegar
1 ts Sugar
3 Basil leaves fresh OR
1 ts dried Basil
1 tb Parsley, Italian fresh
chopped 2 tb Capers drained
Caponata Ebraica to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, It's hard to believe, for e ample, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews. She quotes Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt and amp pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven mi well, taste for seasonings
and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer

Jewish Caponata recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
609 people have voted
Last Reviewed on 2018-10-18



Thursday, Oct 18 2018 Download & Print Jewish Caponata recipe  PDF   Aggplant recipes RSS   Thumsb up

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