| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
Paprika |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Ground allspice |
| 1/4 |
t |
Cinnamon |
| 1 |
|
Eggplant, about 1 pound |
|
|
cut into 1-inch cubes |
| 1 |
|
Red bell pepper, cut into |
|
|
1/2-inch pieces |
| 1 |
|
Yellow bell pepper, cut into |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, chopped |
| 1 |
c |
Water |
| 3 |
T |
Fresh lemon juice |
| 2 |
T |
Sugar |
| 1 |
|
Zucchini, cut into 3/4-inch |
|
|
cubes |
| 10 |
oz |
Italian bread, about a 17- |
|
|
by 3 1/2-inch loaf |
| 1/2 |
c |
Packed fresh basil leaves |
|
|
washed well and spun dry. |
INSTRUCTIONS
1998
In the following recipe we've added a North African twist to caponata,
a versatile Italian eggplant concoction that is usually served as a
salad or relish. Make caponata: In a large heavy saucepan toast spices
over moderate heat, stirring constantly, until fragrant, about 1
minute. Stir in eggplant, bell peppers, onion, garlic, water, lemon
juice, sugar, and salt and pepper to taste and simmer, covered,
stirring occasionally, about 10 minutes, or until eggplant is almost
tender. Stir in zucchini and simmer uncovered, until vegetables are
tender and most liquid is evaporated, about 5 minutes. Cool caponata
slightly and transfer to a bowl. Chill caponata, covered, until cold,
about 2 hours. Caponata may be made 3 days ahead and chilled, covered.
Halve bread horizontally with a serrated knife and make 1 large hero
with caponata and basil. Cut hero into 4 pieces. Makes 4 sandwiches
Each Sandwich: about 267 calories and 1 gram fat (5% of calories from
fat) Gourmet June 1996 Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 16,
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