Caponata In Lavash Cups Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
• Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
• Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
• Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

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.

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.