Distractions
In a world gone mad there are a few welcomed distractions: Jesse Metcalf in his underwear on Desperate Housewives and, of course, the intense Cristian Solemino on Footballers’ Wives. Next Saturday when the opportunity to catch up on Season 2 presents itself on BBC America have some comfort food along with it.
The versatile eggplant is exactly that because it welcomes and absorbs all the flavours that surround it. Two Summers ago, New York magazine printed some wonderful recipes from the best chefs in the city and this Caponata Recipe from Mario Batali of Babbo provides one of the best distractions as well as comfort. Caponata is a Sicilian dish which varies from province to province in the jewel of the Mediterranean. The presence of the cocoa in his recipe means that it probably originated in Palermo.
Caponata
Mario Batali
8 servings
½ cup Extra Virgin Olive Oil
1 large Spanish onion, cut into 1-inch diced pieces
3 tablespoons pine nuts
3 tablespoons dried currants
½ to 1 teaspoon red pepper flakes (to taste)
2 medium eggplants, cut into 1 inch cubes (about 1 ¼ pounds each)
1 tablespoon sugar
1 teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
¾ cup basic tomato sauce (see above for recipe)
¼ cup orange juice
Zest of 3 oranges
Salt and freshly ground black pepper
Heat the oil in a 12 to 14 inch sauté pan. Add the onion, garlic, pine nuts, currants and red pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent.
Add the eggplant, sugar, cinnamon and cocoa powder, and cook for 5 minutes more, stirring often.
Add the thyme, tomato sauce, orange juice and orange zest and bring to a boil.
Lower the heat and simmer For 5 minutes. Salt and pepper to taste.
Let cool and serve at room temperature. Best made one day ahead to let the flavours develop. Will keep for 5 days in the refrigerator.
The versatile eggplant is exactly that because it welcomes and absorbs all the flavours that surround it. Two Summers ago, New York magazine printed some wonderful recipes from the best chefs in the city and this Caponata Recipe from Mario Batali of Babbo provides one of the best distractions as well as comfort. Caponata is a Sicilian dish which varies from province to province in the jewel of the Mediterranean. The presence of the cocoa in his recipe means that it probably originated in Palermo.
Caponata
Mario Batali
8 servings
½ cup Extra Virgin Olive Oil
1 large Spanish onion, cut into 1-inch diced pieces
3 tablespoons pine nuts
3 tablespoons dried currants
½ to 1 teaspoon red pepper flakes (to taste)
2 medium eggplants, cut into 1 inch cubes (about 1 ¼ pounds each)
1 tablespoon sugar
1 teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
¾ cup basic tomato sauce (see above for recipe)
¼ cup orange juice
Zest of 3 oranges
Salt and freshly ground black pepper
Heat the oil in a 12 to 14 inch sauté pan. Add the onion, garlic, pine nuts, currants and red pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent.
Add the eggplant, sugar, cinnamon and cocoa powder, and cook for 5 minutes more, stirring often.
Add the thyme, tomato sauce, orange juice and orange zest and bring to a boil.
Lower the heat and simmer For 5 minutes. Salt and pepper to taste.
Let cool and serve at room temperature. Best made one day ahead to let the flavours develop. Will keep for 5 days in the refrigerator.
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