Recipe - Moroccan-Spiced Caponata And Basil Hero

FOR CAPONATA
1 tablespoon Paprika
One half teaspoon Ground cumin
One fourth teaspoon Ground allspice
One fourth teaspoon Cinnamon
1 md Eggplant; (about 1 pound),
cut into 1inch cubes
1 small Red bell pepper; cut into
1/2inch pieces
1 small Yellow bell pepper; cut into
1/2inch pieces
1 Onion; chopped
2 Garlic cloves; chopped
1 cup Water
3 tablespoon Fresh lemon juice
2 tablespoon Sugar
1 md Zucchini; cut into 3/4inch
cubes
10 ounce Italian bread; (about a 17
by 3 1/2inch loaf)
One half cup Packed fresh basil leaves;
washed well and spun dry.

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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998