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    Caponata

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    Not many people have expereinced caponata before and in case you haven't, caponata is sweet and sour eggplant. It is absolutely delicious and is almost better than a dessert! This is another one of those amazing dishes to surprise and impress your date with. Dates (most people anyhow) love to learn new things. Teach them about caponata!

    Ingredients:

    • 1 Pound eggplant (preferably small but not Asian)
    • 1 Tablespoon plus 1/2 teaspoon coarse sea salt
    • 1 1/4 to 1 1/2 Cups olive oil
    • 5 Garlic cloves, minced
    • 1 Tablespoon tomato paste.
    • 1/2 (28-oz) Can whole Italian tomatoes, finely chopped and juice reserved
    • 2 1/2 Celery ribs, cut into 1/2-inch pieces
    • 1/2 Large onion, chopped
    • 1/2 Large red or yellow bell pepper, cut into 1/2-inch pieces
    • 1/8 Cup drained bottled capers, rinsed
    • 2 1/2 Tablespoons red-wine vinegar
    • 2 Tablespoons sugar
    • 1/4 Teaspoon black pepper
    • 2 Tablespoons chopped fresh flat-leaf parsley
    • 2 Tablespoons chopped fresh basil

    Directions:

    • Cut eggplant into 1/2-inch cubes and transfer to a colander.
    • Toss with 1 tablespoon sea salt.
    • Let drain 1 hour.
    • While eggplant drains, heat 1 tablespoon oil in a large pot over moderately high heat until hot but not smoking.
    • Then sauté three forths of the garlic, stirring, until golden, about 1 minute.
    • Add tomato paste and cook, stirring, 1 minute.
    • Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
    • Bring 3 cups salted water to a boil in a saucepan, then cook celery until tender, 5 to 7 minutes.
    • Drain in a colander and rinse under cold water to stop cooking.
    • Gently squeeze eggplant to remove excess moisture and pat dry.
    • Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat then fry eggplant in batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch.
    • Transfer to paper towels.
    • Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes.
    • Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes.
    • Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
    • Just before serving, stir in parsley and basil. Serve cold or at room temperature.

    Recommendations:
    As the main dish, we recommend the artichoke chicken accompanied with the lemon green beans.
    As the starter, we recommend the corn bisque.
    As a dessert, we recommend the chocolate mousse.

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