Recipes: Salads and Sides
Serves 4 to 6
The caponata tastes best after it has sat at room temperature for a few hours, or you can refrigerate it overnight and bring it to room temperature about an hour before serving.Pressure cooker: 2 minutes high pressure
Standard stovetop: 30 to 40 minutes
1 small eggplant (about 1 pound), peeled and cut into 1/2 –inch cubes
1/2 teaspoon sea salt
1 to 2 tablespoons olive oil (or the marinating oil from sun-dried tomatoes)
2 cloves garlic, peeled and finely chopped
1 medium onion, peeled and coarsely chopped
3 ribs celery, cut into 1/4-inch slices
1 large red bell pepper, seeded and diced
1/2 cup pitted, oil-cured olives
1/3 cup raisins
1 tablespoon capers
4 large plum tomatoes (preferred) or 2 large beefsteak tomatoes, pureed
1/4 cup balsamic vinegar
1/4 teaspoon ground cinnamon
Sea salt and freshly ground black pepper to taste
1/4 cup finely minced fresh parsley or 2 tablespoons toasted pine nuts
Sprinkle the eggplant cubes with salt and set them in a colander. Place a clean kitchen towel on top of the eggplant and a weight on top of the towel, and let sit a room temperature for 1 hour, setting a plate underneath to catch drips. Squeeze the eggplant gently in the kitchen towel to release additional moisture.
Heat the olive oil in the cooker and sauté the garlic and onion for 1 minute, stirring frequently. Stir in eggplant, celery, red pepper, olives, raisins, and capers.
In a small measuring cup, combine the pureed tomatoes, vinegar, and cinnamon. Pour this mixture over the vegetables, and add salt and pepper to taste.
Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce the pressure with the quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the eggplant is not quite tender, replace the cover and allow it to steam in the residual heat until done.
Adjust the seasonings and transfer to a serving dish or storage container. Before serving, garnish with fresh parsley.
Standard stovetop: Follow step 1. In a heavy 3-quart saucepan, follow step 2. Follow step 3. Bring to a boil, then reduce heat and simmer, covered, until the celery is easily pierced with a fork, about 3- to 40 minutes. Stir in a few tablespoons of water if the mixture begins to dry out. Follow steps 5 and 6.
Copyright © 2006 Lorna Sass
Morrocan Carrot Slaw
For a light luncheon entrée, it’s pleasant to serve this slaw over room-temperature basmati rice.
2 tablespoons roasted garlic olive oil or
2 tablespoons plain olive oil plus 1 to 2 small cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
15 leafy sprigs fresh cilantro or parsley
1 teaspoon sweet Hungarian paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 to 5 large carrots, scrubbed or peeled and quartered
1/4 cup dried currants
In a food processor, blend the oil, lemon juice, cilantro, paprika, cumin, and salt until smooth. Pour dressing into a large bowl or large storage container.
Add the carrots to the processor and pulse until finely chopped. (You should have about 4 cups.) Toss the carrots and currants in the dressing until well coated. Serve immediately, or cover and refrigerate for up to 3 days.
Copyright © 2006 Lorna Sass.
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