Cantaloupe And Eggplant Caponata ... Recipe

• 1 x slightly unripe cantaloupe - (2 1/2 lbs)
• 1 x eggplant - (to 2) 1 1/2 lbs total Coarse salt to taste Water as needed
• 3/4 c. extra-virgin extra virgin olive oil plus
• 2 Tbsp. extra-virgin extra virgin olive oil
• 2 tsp sugar
• 1/3 c. red wine vinegar Freshly grnd black pepper to taste

1. Halve cantaloupe and scoop out and throw away seeds.
2. Slice it into 1-inch wedges, remove skin and cut flesh into pcs about 1 1/2 inches long.
3. Place pcs on a platter, uncovered, till needed.
4. Peel eggplant and cut it into 1-inch square pcs.
5. Place pcs in bowl, liberally salting each layer.
6. Cover with cool water.
7. Place a plate over eggplant to hold it under water.
8. Let it soak, to leach out any bitterness, 1 1/2 hrs.
9. When eggplant has completed soaking, drain in colander.
10. Rinse under cool running water to remove excess salt.
11. Pat pcs dry with paper towels.
12. Pour 3/4 c. oil into medium nonstick skillet over medium heat.
13. When oil is warm, saute/fry eggplant till cooked yet hard, about 10 min, turning it with a spatula to prevent burning.
14. Remove eggplant with slotted spoon and place it on paper towels to absorb grease.
15. Thoroughly clean skillet.
16. Mix together sugar and vinegar.
17. Reserve till needed.
18. Return skillet to stove and add in remaining 2 Tbsp.
19. oil.
20. Turn heat to high and when oil is nearly smoking, add in melon.
21. Saute/fry till it gains a bit of color and begins to expel its orange liquid, about 3 min.
22. Reduce heat to low and add in eggplant.
23. Gently turn melon and eggplant with spatula.
24. After about a minute, when eggplant is warm, pour in vinegar in an even stream.
25. Turn again.
26. Let vinegar bubble till its aroma rises, about 1 minute.
27. Transfer caponata to serving platter to cold.
28. Sprinkle with grindings of pepper.
29. Serve at room temperature.
30. This recipe yields 6 servings.
31. Comments: It is widely believed which cantaloupe melon originated in the Italian city for that it is named.
32. Literally translated, the name means "singing wolf."
33. It is important which the melon be 3 days under-ripe.
34. A perfectly ripe melon will disintegrate when cooked, and a too green one will have an unpleasant squash-like flavor.
35. The remarkably refreshing flavor of this caponata makes it a perfect summer's antipasto or possibly an accompaniment to simply grilled meat or possibly fish.
36. Serve it with good crusty bread.
37. Description: "(Capunata 'I Meluni E Mulanciani)"

cantaloupe, eggplant , extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil, sugar, red wine vinegar

Taken from cookeatshare.com/recipes/cantaloupe-and-eggplant-caponata-99028 (may not work)