Sicilian caponata & lavash
AWW, May 2007
INGREDIENTS
Sicilian caponata
1 medium (300g) eggplant
coarse salt
1/3 cup (80ml) olive oil
2 stalks (300g) celery, trimmed, sliced thinly
1 medium (150g) onion, sliced thinly
2 medium (300g) tomatoes, peeled, chopped
1 tablespoon drained capers
1 tablespoon pine nuts, optional
a handful of black or green olives
1 tablespoon sugar
2 tablespoons wine vinegar
salt and freshly ground black pepper
Lavash
3 1/3 cups (500g) plain flour
1½ teaspoons sea salt
1 teaspoon sugar
2 tablespoons each poppy and sesame seeds
1 egg, beaten lightly
1 cup (250ml) milk
60g unsalted butter, melted
METHOD
Sicilian caponata
Cut the eggplant into small cubes, sprinkle with a little salt and leave to drain for 30 minutes. Pat dry.
Heat half the oil in a deep frying pan; add the eggplant and cook the cubes, a few at a time, until browned and soft, adding a little more oil as necessary.
Return eggplant to the pan with celery, onion and tomatoes. Simmer, partially covered, for 15-20 minutes. Add capers, pine nuts and olives. Stir in sugar and
vinegar. Season to taste with salt and pepper; simmer gently for 15 minutes or until soft. Taste, add a little more vinegar if necessary. Serve with crusty bread.
Not suitable to freeze. Suitable to microwave.
Lavash
Sift flour, salt and sugar into a large bowl; stir in poppy and sesame seeds. Make a well in the centre; add egg, milk and butter. Slowly draw surrounding flour into centre ingredients; mix to form a dough.
Knead the dough lightly on a floured board, wrap in plastic wrap and
refrigerate for an hour or so.
Preheat oven to moderate (180°C/ 160°C fan-forced). Halve dough and roll out each piece very thinly (it doesn’t matter if you get a few holes). Cut into large cracker-size rectangles or leave in large pieces and break up later, when they’re cooked. Place on baking trays; bake for about 8 minutes or until dry and pale gold. Transfer to wire racks to cool. Store in an airtight container.
Suitable to freeze. Not suitable to microwave.
COOK’S NOTE: If you have a pasta machine, use it to roll out the dough thinly.
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