Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Paprika |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Ground allspice |
| ¼ teaspoon | Cinnamon |
| 1 medium | Eggplant; (about 1 pound), cut into 1-inch cubes |
| 1 small | Red bell pepper; cut into 1/2-inch pieces |
| 1 small | Yellow bell pepper; cut into 1/2-inch pieces |
| 1 \N | Onion; chopped |
| 2 \N | Garlic cloves; chopped |
| 1 cup | Water |
| 3 tablespoons | Fresh lemon juice |
| 2 tablespoons | Sugar |
| 1 medium | Zucchini; cut into 3/4-inch cubes |
| 10 ounces | Italian bread; (about a 17- by 3 1/2-inch loaf) |
| ½ cup | Packed fresh basil leaves; washed well and spun dry. |
FOR CAPONATA
In the following recipe we've added a North African twist to caponata, a versatile Italian eggplant concoction that is usually served as a salad or relish.
Make caponata: In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in eggplant, bell peppers, onion, garlic, water, lemon juice, sugar, and salt and pepper to taste and simmer, covered, stirring occasionally, about 10 minutes, or until eggplant is almost tender. Stir in zucchini and simmer uncovered, until vegetables are tender and most liquid is evaporated, about 5 minutes.
Cool caponata slightly and transfer to a bowl. Chill caponata, covered, until cold, about 2 hours. Caponata may be made 3 days ahead and chilled, covered.
Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil. Cut hero into 4 pieces.
Makes 4 sandwiches
Each Sandwich: about 267 calories and 1 gram fat (5% of calories from fat) Gourmet June 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998