PRePaRaTIoN: Cut celery into bite-size pieces, sauté them in a little olive oil, and set them aside. Wash the eggplant, dice them, put the pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. While they’re sitting, blanch, peel, seed and chop the tomatoes. Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté in olive oil until they become translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the toma- toes are done, about 15 minutes, and then remove the pot from the stove. Heat a second pot of oil and fry the diced eggplant, in several batches. When the last batch is done, return the tomato pot to the stove and stir in the eggplant, together with the previously sautéed celery. Cook for several minutes over low heat, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evapo- rated remove the pot from the stove and let it cool. Serve the caponata cold with a garnish of fresh basil. There will be a lot, but don’t wor- ry, because it keeps for several days in the fridge, and you’ll find it improves with time. Note: When choosing eggplant, look for heavy, firm fruit with unblemished skin. Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. Caponata Siciliana a Zesty Summer Dish from Sicily As the weather warms up and summer arrives, it’s the perfect time to enjoy grilling, picnics, dining al fresco and casual entertaining. The season’s best vegetables include tomatoes, zucchini, summer squash, eggplant and asparagus. Summer cooking is all about creating dishes which bring flavors of the garden, the fields and the sea, into the kitchen. As S EA D REAM I & S EA D REAM II spend much of the summer sailing the Mediterranean, Executive Chef aboard S Ea D REaM I, Erwin L. Unterberger shares a Sicilian summer recipe called Caponata Siciliana. It may be served hot or cold, by itself or with bread as a starter, or to accompany meat and fish dishes.
INgRedIeNTs:
2 1/4 pounds Eggplants 1/2 pound Green Olives, pitted 6 ounces Capers, rinsed 1 1/4 pounds Celery ribs 1 cup Tomato sauce (optional) 2/3 pound Onions 2/3 pound Tomatoes 1/3 cup Red Wine Vinegar
2 tablespoons Sugar 3/8 cup Pine Nuts Olive Oil Salt Basil
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4+
Employee of the Month Please join us in recognizing and congratulating the crew members selected as Employee of the Month for the past two months aboard S EA D REAM I & II.There are many characteristics that identify excellent employees. S EA D REAMYACHT CLUB appreciates their dedication, caring, commitment and integrity.
S EA D REAM I Mar
Olivier Berlivet, Waiter & Zoltan Molnar, Chef de Partie
Apr
Wlodzimierz Stesik, Facility Manager
S EA D REAM II Mar
Roderick Alcantara, Provision Master Colin Howell, Activities Manager
Apr
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