How To make Jewish Caponata
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 & yellow
-cored & diced 1 Garlic clove-sliced
1 Carrot;large, peeled &
-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 example, 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 & 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; mix 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
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How To Make Sardinian Lamb With Artichokes
Discover how to make Sardinian lamb with artichokes with this easy-to-follow recipe by Marcella.
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Sicilian Cod w/ Caponata
Sail away to Sicily with this flavour-packed (and healthyish) dish!
Learn about the Jewish origins of Sicilian and Italian cuisines while making caponata, a vegetable stew/sauce, served with baked cod. YUM!
Recipe is below after the break, finished dish is throughout the video, enjoy!
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Cod with Aubergine/Eggplant Caponata
Adapted from Bon Appétit Magazine
3 tablespoons olive oil
1 medium sweet onion, diced small
2 celery ribs, diced small
3 cloves garlic, minced
1 large aubergine/eggplant about 500g (1 pound), peeled and cut into 1 cm (1/2-inch) cubes
2 cups baby plum tomatoes, kept whole
1 x 425g (15 ounce) can tomato passata (sauce)
3 tablespoons red wine vinegar
1/2 cup sultanas (golden raisins)
1/4 cup pine nuts
¼ cup capers, drained
Salt and pepper
4 cod loin fillets (about 1 kilo (2 pounds) total)
Chopped parsley (optional)
Toasted baguette (optional)
Heat oven to 200℃ (400℉)
Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil (if needed) and add aubergine (eggplant); mix well and cook 5 minutes.
Add tomatoes, tomato sauce, vinegar, sultanas (raisins), pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Season with salt and pepper to taste.
Meanwhile, place cod fillets down on a rimmed baking sheet lined with baking paper. Brush with remaining 1 tablespoon oil and season lightly salt and pepper.
Bake 10-12 or until fish flakes easily with a fork.
Serve cod with eggplant caponata. The caponata can be made up to two days ahead and stored in an airtight container in the fridge, the fish can be made up to a day ahead and stored in the fridge in an airtight container. Bring both to room temperature (do not heat) before serving.
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