Side Dishes
Tex-Mex Caponata
Nonstick cooking spray
1 each: green, red and yellow bell peppers and medium red onion, chopped
3 large garlic cloves, peeled
1 small eggplant, 1 ¼ to 1 ½ pounds, cubed
1 to 2 jalapeno peppers, seeded and minced
¼ cup chopped cilantro leaves
1 tablespoon each: drained capers, dried currants, chopped pine nuts and red wine vinegar
1 teaspoon salt
Freshly ground black pepper to taste
Preheat oven to 425 degrees. Line 2 baking sheets with aluminum foil and spray heavily with cooking spray. Set aside. Seed bell peppers and cut each pepper vertically into quarters. Stacking 2 to 3 pieces at a time, cut peppers horizontally into ¼ inch strips and place them in a large mixing bowl. Add garlic and onion. Toss well.
Arrange vegetables in a single layer on a baking sheet; liberally spray them with cooking spray until well coated. Place pan on a rack set in the middle of oven.
Arrange eggplant on second prepared baking sheet. Spray eggplant with cooking spray until well coated. Place a large piece of foil over eggplant, covering it loosely. Place pan on rack set toward top of oven. Set timer for 10 minutes.
After 10 minutes, stir peppers and return them to oven. Stir eggplant, turning cubes. Cover again with foil and return pan to oven. Bake both pans of vegetables another 10 minutes.
Scrape softened pepper mixture back into large bowl; set garlic aside. Stir eggplant, turning cubes. Recover it with foil and bake 10 minutes, until cubes hold their shape but feel soft to the touch.
Meanwhile, coarsely chop roasted garlic; add it to bowl of roasted peppers and onions.
Add jalapeno, cilantro, capers, currants, pine nuts and vinegar.
When eggplant is done, scrape it into bowl. Add salt and black pepper. Mix with a fork until caponata is well blended and creamy. Set aside to cool. If possible, refrigerate overnight before using. Makes 7 servings.
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