Moroccan-Spiced Caponata And Basil Hero
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Paprika1 tsp
Ground Cumin1 tsp
Ground Allspice1 tsp
Cinnamon1 cup
Water3 tbsps
Lemon Juice (fresh)2 tbsp
Sugar1 medium
Zucchini (cut into 3/4-inch cubes)Directions:
1
Make caponata: In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute
2
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
3
Stir in zucchini and simmer uncovered, until vegetables are tender and most liquid is evaporated, about 5 minutes
4
Cool caponata slightly and transfer to a bowl
5
Chill caponata, covered, until cold, about 2 hours
6
Caponata may be made 3 days ahead and chilled, covered
7
Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil
8
Cut hero into 4 pieces
9
In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute
10
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
11
Stir in zucchini and simmer uncovered, until vegetables are tender and most liquid is evaporated, about 5 minutes
12
Cool caponata slightly and transfer to a bowl
13
Chill caponata, covered, until cold, about 2 hours
14
Caponata may be made 3 days ahead and chilled, covered
15
Halve bread horizontally with a serrated knife and make 1 large hero with caponata and basil
16
Cut hero into 4 pieces