Angeles Italian Caponata
Goldenberg Mayman of Los Angeles, not a traditionalist when it
comes to kosher food in her home, serves this dish for the Sabbath
and at the Passover Seder as a salad.
pounds eggplant, unpeeled
red or yellow bell pepper, cored
medium onions, peeled and sliced into thin rounds
medium tomatoes or 2 cups canned plum tomatoes, drained and
tablespoons olive oil
clove garlic, minced
teaspoon freshly ground black pepper
tablespoons fresh lemon juice
tablespoons chopped parsley
tablespoons pine nuts
Keeping the vegetables separate, slice the eggplant lengthwise
and then into half-inch half-moon slices. Cut the pepper into
julienne strips. Peel the onions and slice into thin rounds. If
using fresh tomatoes, peel them, remove the seeds, core, and cut
into small chunks.
Place 3 tablespoons of the olive oil in a large skillet. Sauté
the sliced onions and pepper until the onions are just wilted,
about 5 minutes. Add the garlic and the eggplant. Cover and cook,
stirring occasionally, until the eggplant is done, about 10 minutes.
Add salt, sugar, oregano, and pepper, stir, and cook about 2 minutes
Remove from the stove and gently stir in the tomatoes. Transfer
the mixture to a large bowl. Mix in the remianing olive oil and
the lemon juice. Chill at least 4 hours.
Serve on lettuce leaves, sprinkled with parsley and pine nuts.