Caponata In Lavash Cups Recipes

CAPONATA IN LAVASH CUPS

Steps:

• Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and mince garlic. 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. Stir in raisins and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)
• Preheat oven to 350°F.
• With a mortar and pestle or in a cleaned electric coffee/spice grinder crush anise seeds. Cut lavash into 36 1 3/4-inch squares, discarding trimmings.
• 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). Gently press squares, white sides up, into 12 mini-muffin molds (see note, above) and sprinkle with some anise seeds and salt. Bake lavash cups in middle of oven 15 minutes, or until golden and crisp, and cool in pan on a rack. Make more cups in same manner. (Cups may be made 2 days ahead and kept in an airtight container at room temperature.)
• Spoon caponata into cups.

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.