-
1
Cut eggplant and bell peppers into 1/4-inch dice.
-
2
Finely chop onion and mince garlic.
-
3
In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes.
-
4
Stir in raisins and capers and cool mixture to room temperature.
-
5
Stir in parsley.
-
6
(Caponata may be made 2 days ahead and chilled, covered.)
-
7
Preheat oven to 350F.
-
8
With a mortar and pestle or in a cleaned electric coffee/spice grinder crush anise seeds.
-
9
Cut lavash into 36 1 3/4-inch squares, discarding trimmings.
-
10
In a bowl of water soak 12 lavash squares 15 seconds and on a work surface, using edge of a spoon, scrape off a thin layer of bread from each square (cups will be tough when baked if left at full thickness).
-
11
Gently press squares, white sides up, into 12 mini-muffin molds (see note, above) and sprinkle with some anise seeds and salt.
-
12
Bake lavash cups in middle of oven 15 minutes, or until golden and crisp, and cool in pan on a rack.
-
13
Make more cups in same manner.
-
14
(Cups may be made 2 days ahead and kept in an airtight container at room temperature.)
-
15
Spoon caponata into cups.
