Tuesday, July 15, 2008

Caponata-stuffed Mushrooms

I have been meaning to post my caponata recipe for a while. I like this recipe because it can be applied to so many different dishes. You can serve the caponata simply tossed with penne, served with a firm piece of fish, to top a bruschetta, or, as I've done here, as a filling for mushrooms. It's also a great recipes for those days where you want something hearty but don't have that much time to cook.

I haven't been cooking nearly as much as I would want. A lot of our kitchen utensils are still in boxes (we are pretty slow at the whole moving thing!) and our kitchen, had, up to a few days ago, been housing excess boxes as well. Things are slowly moving forward though, and with my cookbook collection out again, I have never been in such a good cleaning mood. For now though, the aroma of this simple meal wafted through our new place and helped make it feel a bit more like home..


Recipe (for 4), adapted from Jamie Oliver's Jamie's Italy
1 italian eggplant, diced
1 tablespoon of capers, rinsed and drained
1 tablespoon of red wine vinegar
2 large tomatoes, diced
A handful of chopped parsley (leaves and stems to be kept separately)
Salt and pepper to taste
Extra virgin olive oil
1/2 red onion, diced
3 cloved of garlic, minced
Large button mushrooms

Cook the eggplant in a pan on high heat with some olive oil. The eggplant should cook on one layer, so you might have to cook it in batches. Cook the eggplant for 4-5 minutes until it softens. Season with salt and pepper. Add the onion, garlic and parsley stems. Cook for an additional 2 minutes, stirring often. Add the red wine vinegar, capers and tomatoes and cook for another 2 minutes. Adjust seasoning with salt and pepper.

Rid the mushrooms of their stems and scoop out some of the inside to obtain a large surface to welcome stuffing. Grill the mushrooms (or saute) until lightly golden brown. Fill with the caponata. Enjoy!


Ksenia said...

This sounds delicious, but how many mushrooms does it fill?

Chocolate Shavings said...

Ksenia: It fill about 24 medium-sized mushrooms. Let me know if you get to try it!

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