When A Child Has Diabetes. Denis Daneman
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This robust spread is a treat from Sicily. Serve it on crostini or with crackers, pita bread or crudités such as celery sticks. It keeps, covered, in the refrigerator for up to one week.
VEGAN FRIENDLY
MAKES ABOUT 4 CUPS (1 L) (¼ cup/50 mL per serving)
•Works best in a small (maximum 3½ quart) slow cooker
| 2 tbsp | balsamic vinegar | 25 mL |
| 1 tsp | packed brown sugar | 5 mL |
| 3 tbsp | olive oil | 45 mL |
| 1 | medium eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture (see Tip, page 35) | 1 |
| 1 | onion, finely chopped | 1 |
| 2 | stalks celery, finely chopped | 2 |
| 4 | cloves garlic, minced | 4 |
| 1 tsp | dried oregano leaves | 5 mL |
| ½ tsp | cracked black peppercorns | 2 mL |
| 1 | can (14 oz/398 mL) diced tomatoes, including juice | 1 |
| ½ cup | chopped pitted black olives | 125 mL |
| 1 tbsp | drained capers | 15 mL |
| 2 tbsp | toasted pine nuts (see Tip, page 34) | 25 mL |
| 2 tbsp | chiffonade of basil leaves, optional (see Tip, below) | 25 mL |
1.In a small bowl, combine vinegar and brown sugar. Stir until sugar dissolves. Set aside.
2.In a skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat for 30 seconds. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch. Transfer to slow cooker stoneware.
3.In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Add tomatoes, with juice, and balsamic mixture and bring to a boil. Boil for 1 minute to reduce liquid. Transfer to stoneware and stir thoroughly.
4.Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender. Stir in olives and capers. Transfer to a serving bowl. Cover and refrigerate for 2 hours or overnight. Garnish with pine nuts and basil, if using.
Make Ahead
You’ll achieve the best results if you make the caponata a day ahead and chill overnight in the refrigerator.
Tip
To cut the basil into chiffonade, stack the leaves, 4 at a time, roll them into a cigar shape and slice as thinly as you can.
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Vichyssoise with Celery Root and Watercress
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