it was really pretty simple easy to cook and tasty (and very cheap to feed a family of 4 in the scheme of things)
as it happens - one of my blog buddies had this as a family dish. it was called mooshy but to all intents it is the same
when it was being cooked there was actually no recipe provided but i have guessed it - it seems to work (sue and i had it tonight and it was good - with red wine)
so here is the recipe and method as i described it to my Mooshy friend:
Hows this? I just watched a cooking show on fox – everyday Italian – before reading your email where the chef cooked caponata (moosh). Her recipe was:
1 stick of celery (sliced)
1 eggplant (big dice – 1” cubes”)
1 red capsicum (big dice)
1 large brown onion (small dice)
She heated a non stick pan so she didn’t have to use too much oil (which eggplant would absorb). She put in a couple of tblsp of olive oil and cooked off celery while she cut up eggplant, then capsicum and onion adding them to the pan. As she put in the vegies she seasoned with salt. Then she added 1 can of chopped tomatoes, Simmered for 20-25 mins, added 3 tblsp of currants and a little cracked pepper and cooked for 5-10 mins then she added some red wine vinegar (looked like about ¼ cup) and 2 tblsp of sugar and cooked for another 5 mins or so. As she said you could add any kind of capsicum you liked or use different veggies in season. She used it as a topping for a sandwich – toasted bread rubbed with garlic, with some bocconcini and then the moosh.
tonight the Caponata was served on Ciabatta toasted, rubbed with garlic (1 clove sliced in half and rubbed on all pieces of toast (4), the toast was on the plate and EVO was drizzled on it, then the Caponata and then a sprinkle of Italian Flat Leaf parsley. In addition, a good wedge of italian buffalo mottzarella was served.
Sue was not overly keen on the cheese, but i liked its mild, chewy texture with the Caponata.
