Patsy's Italian Family Cookbook Read Online Free Page B

start her array of antipasti with homemade eggplant caponata. Whenever I spread caponata on bread, I can’t help but think of those days in Queens. When I make it now, I roast the eggplants, a change from the traditional frying method. Some people serve caponata chilled, but our family prefers it warm.

    2 medium eggplants (about 1 pound each), trimmed, cut into ½-inch cubes
    Olive oil, as needed
    2 cups Tomato Sauce
    ½ cup coarsely chopped pitted kalamata olives
    8 anchovy fillets in oil, finely chopped
    2 tablespoons drained nonpareil capers, rinsed
    ½ cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
    ⅓ cup plain dried bread crumbs
    1 tablespoon chopped fresh flat-leaf parsley
    Salt and freshly ground black pepper
    1 loaf Italian bread, sliced and toasted in a broiler or on the grill
    1. Position two racks in the oven and preheat the oven to 450°F.
    2. Spread the eggplant on 2 large rimmed baking sheets. Drizzle and toss the eggplant with oil to coat evenly. Roast, occasionally turning the eggplant, until the cubes are tender and golden brown, about 25 minutes.
    3. Bring the tomato sauce to a boil in a large saucepan over high heat. Stir in the olives, anchovies, and capers. Reduce the heat to medium and simmer, uncovered, to blend the flavors for 2 to 3 minutes. Stir in the eggplant and simmer for 2 minutes more.
    4. Transfer the eggplant mixture to a large bowl. Stir in the cheese, bread crumbs, and parsley. Season to taste with salt and pepper.
    5. Serve warm, spreading the caponata on the toasted bread.

Eggplant Bruschetta
MAKES 4 TO 6 SERVINGS

The original bruschetta started with a slice of toasted bread, topped with juicy tomatoes. My version uses sliced eggplant instead of the bread. You’ll love this twist on the old favorite.

    TOPPING
    2 tablespoons balsamic vinegar
    2 garlic cloves, crushed through a press
    ⅓ cup plus 1 tablespoon extra-virgin olive oil
    1 pound ripe plum tomatoes, coarsely chopped
    4 scallions (white and green parts), thinly sliced
    Salt and freshly ground black pepper
    ¼ cup chopped fresh basil
    ½ cup all-purpose flour
    3 large eggs
    1½ cups plain dried bread crumbs
    1 medium globe eggplant (about 1¼ pounds), trimmed, peeled, and cut into 12 rounds about ½ inch thick
    ¾ cup olive oil, or as needed, for frying
    1. To make the topping: Whisk the vinegar and garlic together in a large bowl. Gradually whisk in the extra-virgin olive oil. Add the tomatoes and scallions and mix gently. Season to taste with salt and pepper. Cover and let stand at room temperature for at least 1 and up to 3 hours to blend the flavors. Just before serving, stir in the basil.
    2. Spread the flour on a large plate. Beat the eggs together in a shallow bowl. Spread the bread crumbs on a second large plate. One at a time, coat an eggplant round with flour, dip in the eggs, and coat with the bread crumbs. Shake to remove excess coating and set on a baking sheet.
    3. Preheat the oven to 200°F. Line a baking sheet with a wire cooling rack and place near the stove.
    4. Heat the olive oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Working in batches without crowding, add the eggplant (it should bubble up immediately) and fry, turning halfway through the cooking, until golden brown, about 3 minutes. Using a slotted spatula, transfer the eggplant slices to the rack and keep warm in the oven. If needed, add more oil to the skillet and reheat until shimmering before adding more eggplant.
    5. For each serving, place 2 or 3 eggplant rounds on a dinner plate. Using a slotted spoon, top each with a generous amount of the tomato mixture. Serve immediately.

Eggplant Rollatini
MAKES 4 TO 6 SERVINGS

These are a specialty of my mom Rose. She learned them from my grandparents, who served them on the original menu as eggplant involtini, the Italian word for “roulades” (stuffed and rolled food). Rollatini is an entirely American word. Call them what you wish, they are