Moroccan-spiced caponata and basil hero

1 Servings

Ingredients

QuantityIngredient
1tablespoonPaprika
½teaspoonGround cumin
¼teaspoonGround allspice
¼teaspoonCinnamon
1mediumEggplant; (about 1 pound), cut into 1-inch cubes
1smallRed bell pepper; cut into 1/2-inch pieces
1smallYellow bell pepper; cut into 1/2-inch pieces
1Onion; chopped
2Garlic cloves; chopped
1cupWater
3tablespoonsFresh lemon juice
2tablespoonsSugar
1mediumZucchini; cut into 3/4-inch cubes
10ouncesItalian bread; (about a 17- by 3 1/2-inch loaf)
½cupPacked fresh basil leaves; washed well and spun dry.

Directions

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