posted by RisaG 11-26-99 6:28 PM
* Exported from MasterCook *
Pasta Caponata
Recipe By : The Occasional Vegetarian by Karen Lee
Serving Size : 2 Preparation Time :0:00
Categories : Eggplant Pasta
Amount Measure Ingredient -- Preparation Method
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1 tbsp. olive oil
1 clove garlic -- minced
2 cups tomato sauce -- pref homemade
1 cup Chino Caponata (recipe to follow)
1 tbsp. mascarpone cheese or heavy cream
2 tsp. salt
1/2 lb. farfalle pasta (bow ties)
1/2 cup Parmesan cheese -- grated
Heat the oil in a medium skillet. Add the garlic, and saute until golden, 2-3 minutes.
Add the tomato sauce and bring to a simmer. Stir in the Chino Caponata and bring to a simmer again. Add the mascarpone or cream and stir. Remove from the heat.
Note: Sauce can be prepared up to 1 day ahead and refrigerated. Reheat before using.
Bring a large pot of water to a rolling boil. Add the salt and pasta. Cover until the water returns to a boil. Cook until the pasta is tender but firm, 6-10 minutes (or according to package directions). Drain the pasta and add it to the sauce. Stir and remove from the heat. Add the grated cheese and mix. Serve immediately.
* Exported from MasterCook *
Chino Caponata (low fat adaptation)
Recipe By : The Occasional Vegetarian by Karen Lee
Serving Size : 6 Preparation Time :1:50
Categories : Appetizers Eggplant
Amount Measure Ingredient -- Preparation Method
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1 medium eggplant -- approx 1 lb.
1 tsp. salt
Seasoning Sauce:
1/2 cup tomato sauce (pref. homemade)
2 tbsp. soy sauce
1 tbsp. sherry vinegar or other vinegar of choice
2 tsp. sugar
2 tbsp. medium-dry sherry -- or rice wine
1 tsp. chili oil
2 tbsp. peanut oil (+ 1 tsp)
1 cup Spanish onions -- chopped
1 tbsp. garlic -- minced
1 red bell pepper -- roasted
1 tbsp. fresh oregano -- chopped
1 tbsp. small capers -- drained
Yields 3-1/4 cups of caponata, enough for 8-12 hors d'oeuvre servings or 6 side dish servings
Trim off ends of eggplant and discard. Cut the eggplant into 1/2" cubes. Toss with the salt and set aside for 1 hour.
Rinse the eggplant cubes under running water. Let them drain in a colander for 10 minutes; blot well between paper towels.
Prepare the seasoning sauce by combining the tomato sauce, soy sauce, vinegar, sugar, sherry, and chili oil. Set aside.
My change to recipe:
Preheat oven to 350°F.
Spread eggplant cubes on cookie sheet sprayed with nonstick cooking spray. Spray some on top of eggplant cubes. Bake eggplant for 10 minutes, mix cubes and let bake for another 10 minutes. Remove from oven and put in a bowl. Set aside.
Place a 12" wok or iron skillet over high heat until it smokes, 2-3 minutes. Add 2 tsp. of peanut oil. Add the onion and fry, stirring frequently, until it begins to brown, about 2 minutes. Add the garlic and stir-fry for 1 minute more. Add the eggplant cubes and let it cook for a moment, stirring constantly. Add seasoning sauce and stir until the sauce has been absorbed, about 1 minute. Add the roasted pepper, oregano, and capers and stir for a few seconds before removing from the heat.
Serve warm or at room temperature.
Note: Can be prepared up to 5 days in advance. Keep refrigerated. Return to room temperature before serving.