hi everybody I’m April Bloomfield I am
at the Spotted Pig in NYC and today I’m
going to do a caponata
which is basically an Italian eggplant –
we’ve got some sautéed eggplant
that I lightly seasoned and drained in a
colander it helped take away the
bitterness and it’ll actually
concentrate the cells of the eggplant so
when you fry them in the oil
they won’t absorb so much fat so these
are nice and golden brown and they’re
really kind of creamy inside like this
you can actually see that that’s
perfectly cooked eggplant and then we’ve
got a little base of some celery a
little bit of onion and this has been
cooked for about 30 minutes until
they’re nice and soft a little tomato
sauce again it’s been cooked for about
30 minutes we got some nice garlic going
on we’ve got a little bit of chilli
which is great because it’s going to
kind of make it nice and bright a little
bit of celery leaf that was saved from
the whole head of celery that we used
some parsley we’re going to finish it
with some nice black and green olives
some nice toasted pine nuts and a little
bit of caper and then I made this quick
herb vinaigrette
it’s basically red wine vinegar with a
little tarragon parsley and a little
mint so first of all we’re going to put
some oil in a pan so you can just see it
starting to smoke so we’re just going to
add that like this
I’m just going to add some chili we’re
just going to crush them a little bit in
between our fingers okay so these are
ready now they’re nice and golden brown
the garlic’s toasty smells really good
we’re going to get the tomatoes and
we’ll probably go a quarter of these to
Martin’s so we’re just going to sprinkle
them probably about half a cup of
tomatoes for this amount 2 pounds of
eggplants so we’ve got the fried
eggplant so kind of room temperature
right now it’s got good color we’re just
going to put it in very gently into the
bottom of the pan we’re going to give it
a light stir
smells good
and a few these salted capers we’re just
going to do a little pinch they had a
nice saltiness to it a little bit of
herbaceous Ness which is kind of cool
this is a green olive this is a cherry
NOLA from Italy this is going to add
some salt and some Amami
Lorne ich was from France we’re just
going to break those up really
rustically give this a light stir just
incorporate it all kind of marry it
together we’re going to add a little bit
more salt not too much because we’ve got
the caterers we got the olives this is
the best bit the herby vinegar we’re
just going to do a couple of splashes
we’ve got so much sweetness going on in
there from the onions and the celery the
eggplant so this is going to cut all the
way through that and it’s going to make
it nice and bright
it’s got a bit of celery and parsley
just going to sprinkle this on top bit
of pine nuts been lightly toasted the
pine nuts they add a bit of texture a
little bit of nuttiness to kind of bring
it all together so that’s it guys that’s
my caponata if you have any comments
please feel free to drop them in a
comment box and thank you for joining me
on the food Tube channel
please say thank you
at the Spotted Pig in NYC and today I’m
going to do a caponata
which is basically an Italian eggplant –
we’ve got some sautéed eggplant
that I lightly seasoned and drained in a
colander it helped take away the
bitterness and it’ll actually
concentrate the cells of the eggplant so
when you fry them in the oil
they won’t absorb so much fat so these
are nice and golden brown and they’re
really kind of creamy inside like this
you can actually see that that’s
perfectly cooked eggplant and then we’ve
got a little base of some celery a
little bit of onion and this has been
cooked for about 30 minutes until
they’re nice and soft a little tomato
sauce again it’s been cooked for about
30 minutes we got some nice garlic going
on we’ve got a little bit of chilli
which is great because it’s going to
kind of make it nice and bright a little
bit of celery leaf that was saved from
the whole head of celery that we used
some parsley we’re going to finish it
with some nice black and green olives
some nice toasted pine nuts and a little
bit of caper and then I made this quick
herb vinaigrette
it’s basically red wine vinegar with a
little tarragon parsley and a little
mint so first of all we’re going to put
some oil in a pan so you can just see it
starting to smoke so we’re just going to
add that like this
I’m just going to add some chili we’re
just going to crush them a little bit in
between our fingers okay so these are
ready now they’re nice and golden brown
the garlic’s toasty smells really good
we’re going to get the tomatoes and
we’ll probably go a quarter of these to
Martin’s so we’re just going to sprinkle
them probably about half a cup of
tomatoes for this amount 2 pounds of
eggplants so we’ve got the fried
eggplant so kind of room temperature
right now it’s got good color we’re just
going to put it in very gently into the
bottom of the pan we’re going to give it
a light stir
smells good
and a few these salted capers we’re just
going to do a little pinch they had a
nice saltiness to it a little bit of
herbaceous Ness which is kind of cool
this is a green olive this is a cherry
NOLA from Italy this is going to add
some salt and some Amami
Lorne ich was from France we’re just
going to break those up really
rustically give this a light stir just
incorporate it all kind of marry it
together we’re going to add a little bit
more salt not too much because we’ve got
the caterers we got the olives this is
the best bit the herby vinegar we’re
just going to do a couple of splashes
we’ve got so much sweetness going on in
there from the onions and the celery the
eggplant so this is going to cut all the
way through that and it’s going to make
it nice and bright
it’s got a bit of celery and parsley
just going to sprinkle this on top bit
of pine nuts been lightly toasted the
pine nuts they add a bit of texture a
little bit of nuttiness to kind of bring
it all together so that’s it guys that’s
my caponata if you have any comments
please feel free to drop them in a
comment box and thank you for joining me
on the food Tube channel
please say thank you
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