L'Italo-Americano

THURSDAY, JULY 23, 2015 www.italoamericano.org 20 L'Italo-Americano I've been on an eggplant kick lately. It's summertime and egg- plant are everywhere in the far- mer's markets and grocery sto- res. People seem to be terrified of eggplant, probably because they don't know how to cook it. The beautiful thing about these great vegetables is that they can be prepared so many different ways: grilled, fried, baked, or stewed. The real secret is to salt them for about 30 minutes befo- re cooking, to remove the bitter- ness, and when frying, to use i n s a n e l y h o t g r a p e s e e d o i l . Grape seed oil works best becau- se it has a very high smoke point (216 °C or 421 °F) and minimi- zes the amount of oil absorbed by the eggplant. Caponata is best known as a dish from Sicily. There are many variations to this traditional ver- sion but this one is my favorite. This recipe is also perfect for a summer picnic as Caponata is usually served at room tempera- ture. C a p o n a t a d i f f e r s f r o m t h e French Ratatouille in that each component is prepared separa- tely and combined in the bowl. R a t a t o u i l l e i s s t e w e d a l l together. Using smaller egg- plants works best: they have fewer seeds, and some people say they are less bitter. C a p o n a t a a l l a S i c i l i a n a MUST be made the day before serving. It really needs to mari- nate and meld in the fridge over- night. Serve it on toasted bread as a crostini, or spoon some onto your plate and enjoy it with a fork. Ingredients and Directions: • About 1/4 cup grape seed oil • About 2 tablespoons olive oil • Salt and pepper to taste • 1/2 cup medium diced onion • 1/2 cup medium chopped celery Caponata alla Siciliana Revisited JOSEPH BECCI • 1 / 3 c u p c h o p p e d p i t t e d green olives • 3 tablespoons drained bot- tled capers • 1/4 cup red wine vinegar • 1/2 tablespoon sugar • 3 tablespoons golden raisins • 3 tablespoons pine nuts, toasted lightly* • 3 plum tomatoes, cut into a 1/4-inch dice (about 1 cup), or one 14.5-ounce can diced toma- toes, drained • 1/4 cup finely chopped flat- leafed parsley leaves * Pine nuts have become a very expensive product. You can substitute other small nuts such as roasted sunflower seeds or roasted pumpkin seeds. MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 1 . S l i c e t h e e g g p l a n t i n t o 1/2–inch thick disks and salt each slice on both sides. Place in a colander for about 30 minu- tes or until you see a great deal of liquid seep from the eggplant. Wipe off the water and salt with a paper towel. Stack the disks and cut them into ½-inch cubes. 2. In a heavy skillet, heat the grape seed oil over high heat until it is hot but not smoking. In it cook the diced eggplant, stirring, for 3 to 5 minutes, or u n t i l i t i s t e n d e r a n d l i g h t l y browned. Transfer the eggplant t o a p l a t e l i n e d w i t h p a p e r towels. Wipe the skillet with a paper towel to remove any burnt eggplant bits and any remaining grape seed oil. 3. To the skillet add the olive oil and cook the onion and the celery over moderate heat, stir- ring, for 5 minutes or until soft. 4. Add the olives, the capers, the vinegar, the sugar, the rai- s i n s , t h e p i n e n u t s , a n d t h e tomatoes to the pan and cook the mixture, covered, stirring occasionally, for 15 to 20 minu- tes, until the tomatoes are soft. Remove from heat and add the cooked eggplant to the skillet and stir to incorporate. Let cool to room temperature. 5. Stir in the parsley and chill the mixture, covered, overnight to let the flavors combine. 6. Season the caponata with salt and pepper Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co- a u t h o r t h e b l o g OurItalianTable.com. Sicilian caponata

• Cover