Name: Caponata Charlottes with Dried Fruits
Ingredients: 2 lg Aubergines; cut lengthways into; ; 1/4" slices; Olive oil for brushing; Salt and freshly ground black pepper; 2 Crottin de Chavignol goat's cheeses or; halved horizontally; ; other small firm goat's cheese; 2 tb Extra virgin olive oil; 1 Red onion; 1/2" diced; 1 Clove garlic crushed; 1 sm Aubergine; 1/2" diced; 1/2 Red pepper; 1/2" diced; 1/2 Yellow pepper; 1/2" diced; 2 sm Courgettes; 1/2" diced; 1 Celery stick; 1/2" diced; 25 g Dried apricots; 25 g Dried apple; soaked for two; ; hours, 1/2" diced; 2 tb Balsamic vinegar; 2 tb Maple syrup or honey; 1 tb Raisins; soaked in warm; ; water until plump; 3 tb Pine kernels; Salt and freshly ground black pepper; 4 Ripe plum tomatoes; 1 sm Clov garlic; halved; 1 Sprig thyme; 4 tb Extra virgin olive oil; 1 Pinches sugar; (optional); Good bunch rocket leaves; 2 Tomatoes; peeled, deseeded,

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Sami	Fresh, Food	4	servings

INGREDIENTS

2	lg	Aubergines; cut lengthways into
		; 1/4" slices
		Olive oil for brushing
		Salt and freshly ground black pepper
2		Crottin de Chavignol goat's cheeses or; halved horizontally
		; other small firm goat's cheese
2	tb	Extra virgin olive oil
1		Red onion; 1/2" diced
1		Clove garlic crushed
1	sm	Aubergine; 1/2" diced
1/2		Red pepper; 1/2" diced
1/2		Yellow pepper; 1/2" diced
2	sm	Courgettes; 1/2" diced
1		Celery stick; 1/2" diced
25	g	Dried apricots
25	g	Dried apple; soaked for two
		; hours, 1/2" diced
2	tb	Balsamic vinegar
2	tb	Maple syrup or honey
1	tb	Raisins; soaked in warm
		; water until plump
3	tb	Pine kernels
		Salt and freshly ground black pepper
4		Ripe plum tomatoes
1	sm	Clov garlic; halved
1		Sprig thyme
4	tb	Extra virgin olive oil
1		Pinches sugar; (optional)
		Good bunch rocket leaves
2		Tomatoes; peeled, deseeded,
		; cut into 1/2"
		; diamonds

INSTRUCTIONS

FOR THE CAPONATA
FOR THE TOMATO OIL
FOR THE GARNISH
Preheat oven to 180c/350f/Gas 4.
1 Put the aubergine slices on a baking sheet, brush with olive oil,
season and bake for eight minutes or until tender.
2 Remove the aubergine slices from the oven and cool. Leave the oven
on. Use the aubergine slices to line ramekin dishes, each about
175ml/6fl oz capacity.
3 The slices should overlap each other, leaving no gaps, and hang
over the rim of the dish so that they can be used to cover and secure
the caponata filling.
4 For the Caponata: Heat the olive oil in a pan and add the onion and
garlic. Cook for a minute before adding the remaining vegetables and
dried fruit. Cook on a medium heat for 10 minutes or until softened
and lightly golden.
5 Add the balsamic vinegar, maple syrup or honey and raisins, and mix
well to form a sweet and sour sauce. Finally add the pine kernels and
season.
6 To combine, put a 1/2" layer of caponata into the aubergine lined
dishes. Top with a piece of goat's cheese followed by more caponata.
7 Fold over the aubergine slices to secure the filling and press down
to ensure the filling is compact. Place on a baking sheet and bake
for 4-5 minutes, until just warmed through.
8 To make the Tomato Oil: Quarter the tomatoes and blend to extract
the juice. Strain the tomato juice into a pan, add the garlic and
thyme, and bring to the boil. Reduce to a simmer and cook until
reduced to half.
9 Remove from the heat, strain again and cool. Whisk the olive oil,
season and add a pinch of sugar if necessary. This oil may be made
3-4 days in advanced and kept in the fridge.)
10 Carefully unmould the warm charlottes onto serving plates and
garnish with rocket and diced tomato and a little tomato oil.
Hint - as an alternative to goat's cheese, why not use mozzarella?
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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