Does anyone have a T&T for eggplant pie or tart?? TIA

looks yummy, but does anyone else want to clunk him on the head for using expensive grey salt to

sprinkle the eggplant and then rinse it off?? I dunno. Maybe grey salt isn't that expensive, or maybe he has so much $$$ that it's his everyday salt. I shouldn't be critical, but it seems a waste.

 
I'll join you in the clunk, I just used regular salt on some eggplant......

for eggplant and chicken parmesan. I'm tired of running out to buy these exotic ingredients for one dish. Then I find them 6 months later and wonder what I bought them for smileys/smile.gif

 
Of course! I want to clunk him (Chiarello) too, every time I hear him pronouce CAR-A-MEL-IZED.....

"Browned" means the same thing, and it's so easy to grasp. Think of the time we all could save.

His recipes are really good though.

I've made this eggplant recipe often. I always mean to share it, but for the two of us, we gobble down 1 pie for dinner, and fight over the other one for lunch.

And I hope you know I meant "bet" instead of "get."

 
I do love his recipes. and I covet his home. and his kitchen. and his vineyard. and his grey salt

 
Janet, why not use Caponata to make a tart?

This is perfectly delicious. You could use more eggplant in the recipe and cut back on something else- it is a very forgiving recipe. Then, create a tart shell, bake it a bit then spoon in the caponata, sprinkle parmesan cheese on it and finish it off in the oven.

CAPONATA
makes 3 cups
original recipe from The Book of Great Hors d'Oeuvre by Terence Janericco

1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts

In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated

 
I've never had Caponata. Is the finished dish like a cooked chunky Italian-style salsa? Do you

serve it on bread, typically? This looks good...it's got lots of my favorite flavors.

 
Yes- and you can toss with pasta, use as a terrific pizza sauce, do all kinds of things with it.

 
I serve it with fish, chicken, on crostini, and when low-carbing I toss it with spaghetti squash in

lieu of pasta.

 
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