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DINING AROUND WITH GENE BURNS
CAPONATA

MAKES 8 SERVINGS

2 medium-sized eggplants, peeled and diced into 1-inch cubes

salt

4 ripe fresh tomatoes or 8 canned Italian plum tomatoes, peeled seeded & chopped

2 large red peppers, seeded and cut into 1-inch pieces

2 medium-sized zucchini, washed and sliced 1/4 (.25) inch thick

2 medium-sized onions, very thinly sliced

4 garlic cloves, peeled and coarsely chopped

2 heaping tablespoons capers, rinsed

1 bay leaf

1/2 (.5) teaspoon fresh thyme leaves

salt and freshly ground pepper

1/4 (.25) cup white wine, sherry or cider vinegar

1 1/2 (1.5) teaspoons sugar

1 tablespoon olive oil

chopped fresh parsley or basil (or both) for garnish

Place the eggplant in a colander and sprinkle generously with salt. Put a plate on top of the eggplant and a weight (such as a pan of water) over the plate. Let sit for 1 hour while you prepare the other ingredients.

Heat the tomatoes with a pinch of salt in a heavy-bottomed skillet or saucepan. Simmer over low heat for 15 minutes. Mash with back of wooded spoon.

Preheat the oven to 350 degrees. Oil a large roasting pan or ceramic oven casserole, large enough to hold all the vegetables.

Rinse the eggplant thoroughly and pat dry with kitchen towels. Toss together in the casserole with all the other vegetables, the garlic, capers, bay leaf and thyme. Sprinkle with salt and pepper to taste.

Heat the vinegar and sugar together in a saucepan just until the sugar melts. Toss with the vegetables. Add the olive oil and toss again.

Cover the baking dish tightly with foil and bake 1 & 1/2 (90min) to 2 hours turning the vegetables every 30 minutes. When they are cooked through and fragrant, the caponata is done. Remove from heat and cool. Transfer to serving dish, cover and refrigerate overnight. Serve at room temperature and garnish.