Timing is everything…
The garden is exploding with produce – eggplants, peppers, tomatoes… and I’m going in tomorrow for an ablation and a dual pacemaker. Naturally…
I went in this morning for all the pre-op stuff, but before going in, I picked a ton of tomatoes, and a bunch of eggplants. I have follow-up appointments Wednesday and Thursday but hope to be able to be out in the garden – and in the kitchen – right away.. Ripening produce waits for no man…
While I was going through the mundane pre-op steps – which meds to stop, make sure to use the surgical soap, no jewelry or body piercings, no shaving, body creams, or deodorants – Victor was home making Little Gram’s Eggplant.
We have been making this for years – and years. It’s a type of caponata – and caponata in all its iterations is extremely popular in Sicilian households… It’s the agrodolce – the sweet and sour. Deliciousness…
I wrote about canning this almost ten years ago to the day. The only thing different is they type of eggplant – we thought we were buying a globe eggplant plant and ended up with what may be an heirloom Italian eggplant. Since it was mismarked, we’re not really sure… The link brings you to that post with step-by-step photos!
ANYWAY…
It’s still one of my favorite eggplant recipes and I love having it available after summer is over…
Little Gram’s Eggplant Appetizer
Mary Ferante
Ingredients:
- 1 medium eggplant
- 1 cup chopped celery
- 3/4 cups halved or chopped green olives
- 3 cups thinned Italian tomato sauce
- 3 tablespoons sugar
- 6 tablespoons vinegar
- 1/4 chopped Locatelli cheese
- 2 tablespoons capers
- fresh basil and mint
Cut eggplant in strips the size of French fries. Salt and let stand about an a hour. Dry on a paper towel. Deep fry in hot oil. Keep oil as hot as possible without burning. Add eggplant one at a time and keep adding one at a time to keep the oil at the same temperature. Fry each one until tender and cooked. Drain on paper towels.
To Make Sauce:
Parboil celery for ten minutes. Add olives and cook another five minutes. Drain all water out of the pot. Add the thinned tomato sauce and boil for ten minutes. Add vinegar and sugar. Cook for three minutes. Add cheese. Make it come to a boil and then turn off heat and allow to cool.
Pour sauce over fried eggplants. Garnish with fresh Basil and mint that have been sliced into very thin strips.
