[CH] Caponata Alla Napoletana

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CAPONATA ALLA NAPOLETANA
By Rob Solarion

*

INGREDIENTS

1/2 cup of olive oil
1 large red onion, chopped
2 medium-sized eggplants, peeled if desired and diced
8 ounces (225 grams) of plain, canned tomato sauce
1 cup of red wine (such as chianti or merlot)
1/2 cup of red wine vinegar
4-5 cloves of garlic, minced
4-5 anchovy filets, minced or mashed (or a couple of squirts of anchovy paste)
1/4 cup of whole tiny capers
12 Mediterranean-style olives (like kalamatas), seeded and minced
1 tsp. crushed dried oregano
1 tsp. black pepper
1-2 tsp. hot red pepper flakes (to taste)
salt (if necessary, to taste -- be careful!)

PROCEDURE

In a large skillet or saute pan over medium-high heat, saute the onion in
the olive oil for about 5 minutes.  Add the eggplant, and saute 5 minutes
more.  Then add all of the other ingredients in the order given above, mix
well, reduce heat to low-medium, cover, and simmer for about 25-30 minutes,
stirring occasionally, until the eggplant is very soft.  Serve cold or at
room temperature either as a side-dish or as an appetizer-spread for bread
or bruschetta.  Yield: about 1 quart/liter.

Note:  This can be frozen and used later.

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