-
1
Soak lettuce leaves for about 10 minutes in ice water to reduce bitterness.
-
2
Wrap in damp paper towel to keep moist until ready to serve.
-
3
In large saute pan, heat 2 tablespoons olive oil over medium-high heat until hot.
-
4
Add the garlic and saute briefly until brown.
-
5
Add the onion and brown lightly, about 3 minutes.
-
6
Reduce the heat to medium, add a pinch each of salt and pepper (go easy on the salt because the anchovies will add that extra bit of saltiness).
-
7
Continue to cook until the onion is well browned, about 5 minutes.
-
8
Add the anchovies and cook and stir until they melt into the onion.
-
9
Add the chili flakes, then the caper juice and stand back to avoid getting splattered.
-
10
Stir and scrape all around the pan.
-
11
Add 1/4 cup of the vinegar, return the heat to high, and boil until reduced and thick, 1 to 2 minutes.
-
12
In a separate pan, heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat until hot.
-
13
Add the eggplant and saute until browned and cooked through, about 6 minutes.
-
14
Saute only a small bunch at a time, to avoid letting the eggplant boil in its own juices.
-
15
If the pan gets too dry, add more olive oil as the cooking progresses - if you add too much olive oil early in the process, the eggplant will absorb all of it and still need more.
-
16
Make sure to scrape the bottom of the pan well so nothing burns.
-
17
Season with salt and pepper.
-
18
Scrape into a bowl.
-
19
Add the garlic-anchovy mixture to the eggplant with the capers and remaining vinegar.
-
20
Stir well, then scrape into a bowl.
-
21
Stir in the roasted peppers and parsley and taste again for seasoning.
-
22
Let cool to room temperature before serving.
-
23
When ready to assemble, place 1 to 2 tablespoons of caponata in chilled lettuce cups.
-
24
Wrap into ball and enjoy.
-
25
Chef's Note: If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef's knife to cut the eggplant into 1/4-inch dice.
-
26
If your style is more casual, you may dice them as large as 3/4 inch.
-
27
The caponata also makes a wonderful sandwich filling or stuffing a chicken paillard.
-
28
Brush peppers with olive oil (this carries the heat into crevices, helping the skin to blister more evenly).
-
29
Roast the peppers whole under a broiler or on the stovetop, or grill, turning occasionally until the skins blister and char all over.
-
30
Place in paper bag, and let steam to loosen the skins, for about 15 minutes.
-
31
Working over the bowl to catch any juices, peel off the skins.
-
32
Seed the peppers, then slice into long strips and place in a clean bowl.
-
33
Pour the juices left in the steaming bowl over the peppers and refrigerate for up to several days.
-
34
Note: Never rinse a roasted pepper under running water in the sink as you peel it - you'll be rinsing the flavor away!
-
35
You want that smoky, charred character to stay in the peppers.
