Eggplant Caponata

I’m on an eggplant kick this week.  Eggplant is definitely a Mediterranean  vegetable. You will see this vegetable in Sicilian, Greek and Middle Eastern dishes. When I was a kid I wouldn’t even look at an eggplant, let alone eat it.  There was just something about it that was completely unappealing.  But I finally tried it. The following recipe was given to me by a friend years ago and I made  it and actually LIKED IT.  There are many variations of this recipe. It’s basically a Sicilian vegetable dish that is used as an appetizer.  It’s great served room temperature with “crostini”, toasted bread with olive oil, or crackers.  I have also served it hot over pasta.

There are many variations of this recipe.  Try using celery or fennel and/or green olives.

Enjoy

                                                    EGGPLANT CAPONATA

1 large eggplant

1/3 cup chopped green pepper

l medium onion, chopped

3/4 lb. of fresh mushrooms or 1 14 oz canned mushrooms, drained

2 cloves garlic, minced

1/3 cup olive oil

1 6 oz. can tomato paste

1/4 cup of water

2 Tablespoons balsmaic vinegar

1/2 teaspoon sugar

1/2 teaspoon oregano

1 teaspoon salt

1/2 cup stuffed olives

          1.  Peel and cube eggplant.

          2.  Combine eggplant, green pepper, onion, mushrooms, garlic and olive oil in skillet.  Cover and over low heat cook for ten minutes. Stir for an additional 2-3 minutes.

          3.  In bowl, combine remaining ingredients except olives and add to skillet.

          4.  Simmer for an additional 30 minutes.

Serve Cold with crackers or use as an antipasto at dinner or over hot pasta.

Melanzana alla Romana

A little bit about this recipe. Well actually a lot about this recipe. This recipe was sent to me by Kathy M.  It was a recipe given to her by my mom years ago.  I first met Jim and Kathy M over 40 years ago when we were all QUITE young. (That’s all I m going to say!) We met when we were students at the Loyola Rome Ceneter. Jim and Kathy came to Chicago to do their graduate work at Northwestern University. They visited my folks often and were guests for dinner on many occasions.  Since then, we have remained the best of friends and have been part of each others’ lives.  Anyway…………  My mom made these croquoettes when Kathy was visiting us and she gave Kathy a copy.   Kathy in turn just sent it to me.  I am sharing it with you now. And more about Jim and Kathy later.

Melanzana alla Romana 

2 large eggplants (about 3 pounds)

2 eggs, beaten

2 T. chopped fresh parsley

1 clove garlic, minced

3/4 to 1 cup fine bread crumbs

3 T. grated Romano cheese

salt and pepper to taste

1/2 cup flour

oil for frying

Peel eggplant, cube and boil in salted water for 10  minutes. Drain and cool.  Squeeze out as much water as possible.  Chop very fine or put thru food chopper.  Add beaten eggs, seasonings and as much bread crumbs as necessary to make a mixture of good consistency to form croquettes.  Roll croquettes in flour and fry in 2-inch deep hot oil until golden color.  Serve as a side dish.

Dom, I have this recipe in your mom's handwriting.  I think it must be from 1969 or 1970!

Eggplant Parmesan OR My mom's Mulignan

I had to call Frank to find out how to spell "Mulignan", the Neopolitan dialect word for Eggplant.  I am going to phonetically spell the word as we say it.  MULLINJOHN.  As long as I could remember, there was never a Christmas where my mom didn't make her Mulignan. As she got older, I took over the tradition of making it.  It was a staple whereever Christmas Eve was spent.

Here is the recipe my mom developed.  You will find it quite different than others you seen.  It is more involved perhaps than others, but the results you will find are worth the effort you put into it

                                       EGGPLANT PARMESAN

1 large eggplant

1 cup vegetable oil

1 large egg

1 cup flour

1 cup milk

2 teaspoons of minced garlic

Black Pepper to taste

1 large can tomato sauce (28 oz.)

1 tablespoon Oregano

1 tablespoon Basil

2 teaspoons minced garlic

3/4 lb. shredded mozzarella cheese

3/4 cup grated Parmesan cheese

Pre heat oven to 350 degrees

Peel and cut eggplant into ¼ " slices

2.   Place the eggplant in a large colander and sprinkle with kosher salt (regular salt will work too).  Let

      stand for 30 minutes.

Use a paper towel or a cotton dish towel, wipe the salt off and pat the excess moisture from the

eggplant.

4.   In large skillet, heat oil

5.  Combine egg, flour, milk and seasonings to make a batter.

6.  When oil is hot enough dredge each slice of eggplant in the batter and fry until golden brown.

7.  Set on platter with paper towels to drain off excess oil.

8.  In large bowl, combine tomato sauce and seasonings.

9.  Spoon some of the tomato sauce on the bottom of an ovenproof platter, (an 8 x 8 cake glass cake         pan is a perfect size).

10.Layer slices of fried eggplant, and then add some shredded mozzarella cheese and Parmesan cheese.

11.Repeat the process: tomato sauce, eggplant, cheeses, making sure you end with a last layer of tomato sauce.

12. Bake in oven for 30 minutes