Subj : Felicity Cloake's Perfect Caponata To : All From : Ben Collver Date : Tue May 07 2024 10:20:33 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Felicity Cloake's Perfect Caponata Categories: Italian Yield: 6 Servings 1 lg Eggplant (500 g); cut into -2 cm dice 1 lg Zucchini; cut into 2 cm dice Salt Vegetable or sunflower oil; -to fry 3 tb Olive oil 1 lg Red onion; sliced 2 Celery ribs; cut into 2 cm -dice 1 1/2 ts Chilli flakes (optional) 150 g Ripe tomatoes; diced 40 g Capers 40 g Green olives; stoned and -quartered 40 g Sultanas or raisins 1 tb Sugar 150 ml Passata 100 ml Red wine vinegar 1 tb Dark chocolate; grated 40 g Toasted almonds or pine nuts 1 Mint sprig; leaves picked Lightly salt the diced eggplant and zucchini and put them in a colander over a sink, trying to keep them in two distinct layers. Leave to sit for at least 30 minutes, then pat dry. Heat a wide, deep pan one-third-full of vegetable oil until it reaches 190°C, or a breadcrumb dropped in browns immediately. Fry the aubergine and courgette in batches (being careful not to overcrowd the pan) until golden, allowing the oil to come back up to temperature between frying. Drain on kitchen paper. Heat the olive oil in a large, wide pan (for which you have a lid) over a medium-low heat; fry the onion and celery with a pinch of salt until soft and beginning to colour, then stir in the chilli, if using. Fry for another minute, then add the diced tomatoes and fry for another couple of minutes. Stir in the capers, olives, sultanas, sugar, passata, vinegar, and chocolate and bring to the boil, then add the fried vegetables. Season, turn the heat right down, cover and simmer gently for an hour, checking towards the end of cooking and taking the pan off the heat if it seems to be drying out. Take off the heat and allow to cool to room temperature, then check the seasoning. Meanwhile, toast the almonds in a dry frying pan, then add them, along with the roughly torn mint, just before serving. Recipe by Felicity Cloake Recipe FROM: MMMMM .