Caponata alla Siciliana
After World War II, young Goffredo Fraccaro dreamed of going to America, of being a chef. Apprenticing, he set about achieving his dream, and in the process brought his knowledge of traditional Italian dishes to the U.S. with him. This caponata is one of those traditional dishes, a delicious mixture of vegetables. This is the reason you have that bottle of capers in your refrigerator!
- Olive Oil - 3/4 cup
- Celery - 1/2 stalk, chopped
- Black Olives - 1/2 cup, chopped
- Green Onions - 1/2 cup, chopped
- Eggplant - 1 large, diced
- Whole Capers - 1/4 cup
- Pinch of chopped garlic
- Tomatoes - 2 large, diced
- Water - 1/2 cup
- Bay Leaves - 2
- Oregano - 1/2 teaspoon
- Salt and freshly ground pepper to taste
Heat the olive oil in a large saute pan. Add the celery, onions, olives, and eggplant. Simmer for 1 minute. Add the capers, garlic, and tomatoes. Simmer 1 minute. Add the water, bay leaves, and oregano. Cover and steam 3 to 4 minutes. Serve warm.
Remove the shells from the shrimp, leaving the tail flippers attached. Devein and wash under cold running water. Drain on paper towels. Place the shrimp in a saute pan with salt, pepper, and olive oil. Toss, sprinkle with paprika, and cook over medium heat for about 10 minutes. Drain off the oil and add the herb sauce, lemon juice, water, and butter. Adjust seasonings.
To serve: Divide the shrimp among the serving plates. Garnish with chopped parsley and lemon wedges.