The Cartoon Kitchen: Caponata
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on caponata. —Ed Levine
Caponata
Ingredients
2 medium eggplants
2 thinly sliced onions
Plenty of olive oil
2 chopped tomatoes
1/2 cup green olives, pitted
3 tablespoons capers
1 tablespoon sugar
3 tablespoons vinegar
Salt to taste
Procedure
1. Bake the eggplants in a 450°F oven for 40 minutes. Poke with a fork and drain for at least 15 minutes. Scoop out the flesh.
2. Sauté the onions in olive oil. When the onions are sweet and tender, add the chopped tomatoes, the olives, and the capers. Simmer for twenty minutes.
3. Combine the tomato mixture with the eggplant. Add sugar, vinegar, and salt. Stir in more olive oil as desired.
View other entries from The Cartoon Kitchen.
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1 Comment:
I haven't tried this particular caponata yet...but generally these cartoon recipes are great. Caponata is a really wonderful summer dish as it can be made ahead and is best at room temp-as a side dish to anything grilled or as suggested here, topping a bread or cracker. The only thing here I would change from the get-go is to specify red wine vinegar.
saycheez at 8:45AM on 05/27/08