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
- Halve cantaloupe and scoop out and throw away seeds.
- Slice it into 1-inch wedges, remove skin and cut flesh into pcs about 1 1/2 inches long.
- Place pcs on a platter, uncovered, till needed.
- Peel eggplant and cut it into 1-inch square pcs.
- Place pcs in bowl, liberally salting each layer.
- Cover with cool water.
- Place a plate over eggplant to hold it under water.
- Let it soak, to leach out any bitterness, 1 1/2 hrs.
- When eggplant has completed soaking, drain in colander.
- Rinse under cool running water to remove excess salt.
- Pat pcs dry with paper towels.
- Pour 3/4 c. oil into medium nonstick skillet over medium heat.
- When oil is warm, saute/fry eggplant till cooked yet hard, about 10 min, turning it with a spatula to prevent burning.
- Remove eggplant with slotted spoon and place it on paper towels to absorb grease.
- Thoroughly clean skillet.
- Mix together sugar and vinegar.
- Reserve till needed.
- Return skillet to stove and add in remaining 2 Tbsp.
- oil.
- Turn heat to high and when oil is nearly smoking, add in melon.
- Saute/fry till it gains a bit of color and begins to expel its orange liquid, about 3 min.
- Reduce heat to low and add in eggplant.
- Gently turn melon and eggplant with spatula.
- After about a minute, when eggplant is warm, pour in vinegar in an even stream.
- Turn again.
- Let vinegar bubble till its aroma rises, about 1 minute.
- Transfer caponata to serving platter to cold.
- Sprinkle with grindings of pepper.
- Serve at room temperature.
- This recipe yields 6 servings.
- Comments: It is widely believed which cantaloupe melon originated in the Italian city for that it is named.
- Literally translated, the name means "singing wolf."
- It is important which the melon be 3 days under-ripe.
- A perfectly ripe melon will disintegrate when cooked, and a too green one will have an unpleasant squash-like flavor.
- 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.
- Serve it with good crusty bread.
- 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)