Sicilian Eggplant Relish With Tuna (Capunatina Con Tonno)
first course, fish, side dish, spring
1/2 cup olive oil (optional)
1 large globe eggplant; medium diced
1 large onion; medium diced
2 stalks celery; medium diced
3 medium tomatoes,
peeled, seeded, and diced
1/3 cup coarsely chopped Kalamata olives; pitted
1/3 cup coarsely chopped green Sicilian oli; pitted
3 tablespoons black or golden raisins; soaked in warm water
for 20 minutes,drained and squeezed
1 1/2 tablespoons for 20 minutes, drained and squeeze
2 tablespoons red wine vinegar
2 tablespoons pine nuts; toasted
Salt
ground black pepper
6 1/2 ounces ( 1 can) Italian tuna
or canned tuna in oil-packed in oli
and flaked
TO COOK: Heat 2 tablespoons oil in a large skillet. Working in batches to avoid overcrowding and adding an additional 4 tablespoons oil as necessary, sauté eggplant until browned, about 7 minutes. Transfer eggplant to a medium bowl; set aside.
Heat remaining 2 tablespoons oil in the now empty skillet. Add onions and celery; sauté until softened, about 4 minutes. Add next 6 ingredients; simmer to blend flavors, about 20 minutes. Stir in pine nuts and season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste. (Can be covered and refrigerated up to 3 days.)
TO SERVE: Stir in tuna and its oil; serve warm, at room temperature, or chilled.
NOTES : Sunny sautéed eggplant with tuna, tomatoes, olives and raisins whistles a distinct Arab tune.
This relish contains eggplant and raisins, illustrating the Arab influence on Sicilian cooking. If Italian tuna packed in olive oil is unavailable, domestic tuna packed in oil can be substituted. 986 3234 0 0 26093 0 2678 678 4680 0 2478 0 0 0 0 5327 0 0
Contributor: Cook's Magazine June 1990
Yield: 8 servings
Preparation Time: 1:00
