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Caponata Charlottes With Dried Fruits

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

INGREDIENTS

2 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 T Extra virgin olive oil
1 Red onion, 1/2" diced
1 Clove garlic crushed
1 Aubergine, 1/2" diced
1/2 Red pepper, 1/2" diced
1/2 Yellow pepper, 1/2" diced
2 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 T Balsamic vinegar
2 T Maple syrup or honey
1 T Raisins, soaked in warm
water until plump
3 T Pine kernels
Salt and freshly ground
black pepper
4 Ripe plum tomatoes
1 Clov garlic, halved
1 Sprig thyme
4 T Extra virgin olive oil
1 Pinches sugar, optional
Good bunch rocket leaves
2 Tomatoes, peeled deseeded
cut into 1/2"
diamonds

INSTRUCTIONS

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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 380
Calories From Fat: 155
Total Fat: 17.7g
Cholesterol: 37.4mg
Sodium: 1168.8mg
Potassium: 539.8mg
Carbohydrates: 33.2g
Fiber: 6.3g
Sugar: 6.8g
Protein: 23g


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