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RECIPE OF THE WEEK #431

Eggplant with Tomatoes and Capers

2 medium eggplant
3 tablespoons salt
sunflower or olive oil, for cooking
2 tablespoons tomato puree or sun-dried tomato puree,
or 1 tablespoon tomato paste
1 tablespoon small capers in vinegar, drained
3 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, very finely chopped
sea salt and freshly ground black pepper

Trim the eggplant and cut into bite-size cubes, about 3/4 inch square. Half fill a large bowl with cold water and stir in the salt until dissolved.

Add the eggplant and put a plate on top to hold them under the water. Set aside for 30 minutes, then remove the plate and drain through a colander. Rinse under cold water, then dry very well on a clean, lint free dishtowel or with paper towels.

Pour 1/2 inch depth of oil into a wok or large skillet. Heat until a piece of bread will sizzle instantly when it hits the oil. Cook the eggplant in batches until deep golden brown, about 5 minutes, then drain on paper towels.

Dilute the tomato puree with 1/4 cup water and add the capers. Pour into a large skillet, bring to a boil, add the eggplant, and toss well to coat with the tomato. Add salt and pepper to taste. Mix the parsley and garlic together in a small bowl. Pile the eggplant into a warm dish, sprinkle with the parsley and garlic mixture, and serve hot or warm. Serves 4.