Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Caponata
The classic Sicilian antipasto or appetizer is often served with
or combined with fish.
Try hot as a topping for crusty
bread or chilled with salad greens.
2 pounds eggplant, peeled and cut in 1-inch cubes (small Italian or
Oriental varieties do not require peeling)
¼-1/3 cup extra virgin olive oil
2 large cloves garlic, mashed
1 medium yellow or red onion, peeled, cut in half and sliced
2 cups sliced celery
2 cups ripe Roma tomatoes or other ripe type
3-4 bay leaves (remove center stem and finely chop fresh leaves;
if using dried leaves,
break in 2 or 3 pieces)
2 tablespoons chopped fresh oregano (O. xmajoricum
preferred)
1 teaspoon chopped fresh rosemary
2-3 tablespoons good quality red wine vinegar
2 tablespoons capers, preferably small variety (chop if large capers
are used)
½ cup pitted Kalamata olives, coarsely chopped (or other good
quality ripe olives)
Salt and freshly ground black pepper to taste
¼ cup fresh basil leaves, sliced in thin pieces (do not cut
until last minute)
3 tablespoons toasted pine nuts or walnuts (coarsely chop walnuts)
Chopped fresh parsley to garnish
Place eggplant in a colander and sprinkle generously with salt. Let stand at least ½ hour; rinse well under cold water, drain and pat dry with paper towels.
Over medium high heat, pour olive oil (start with smaller amount) into a large heavy skillet. Gradually add eggplant, stirring constantly. Add more oil as needed. As soon as all eggplant is in pan, gradually add garlic, onion and celery. Cook until hot through but not browned, keeping heat as high as possible. Stir in chopped tomatoes, bay leaves, vinegar, capers and olives. Mix well and lower heat to simmer. Cook for about 15-20 minutes or until eggplant is tender and flavor is well developed. Add a small amount of water if mixture becomes too thick. Season caponata with salt, pepper and additional vinegar as needed. Add sliced basil leaves, nuts and parsley for garnish. Serve hot, at room temperature or chilled.
Note: It is thought that bitterness in eggplant is caused by interruptions in water supply. Check by tasting raw vegetable at stem end. When in doubt, it is better to salt and rinse to avoid the problem.
Yield: 4-6 servings
Variation: Add chopped anchovies, chunks of fish or shellfish, ham or Italian sausage to vegetables.
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Savory Black Bean Soup