Cantaloupe And Eggplant Caponata ... Recipe - cantaloupe

Method

• Halve cantaloupe and scoop out and throw away seeds.
• Slice it into 1-inch wedges, remove skin and cut flesh into pcs about 1 1/2 inches long.
• Place pcs on a platter, uncovered, till needed.
• Peel eggplant and cut it into 1-inch square pcs.
• Place pcs in bowl, liberally salting each layer.
• Cover with cool water.
• Place a plate over eggplant to hold it under water.
• Let it soak, to leach out any bitterness, 1 1/2 hrs.
• When eggplant has completed soaking, drain in colander.
• Rinse under cool running water to remove excess salt.
• Pat pcs dry with paper towels.
• Pour 3/4 c. oil into medium nonstick skillet over medium heat.
• When oil is warm, saute/fry eggplant till cooked yet hard, about 10 min, turning it with a spatula to prevent burning.
• Remove eggplant with slotted spoon and place it on paper towels to absorb grease.
• Thoroughly clean skillet.
• Mix together sugar and vinegar.
• Reserve till needed.
• Return skillet to stove and add in remaining 2 Tbsp.
• oil.
• Turn heat to high and when oil is nearly smoking, add in melon.
• Saute/fry till it gains a bit of color and begins to expel its orange liquid, about 3 min.
• Reduce heat to low and add in eggplant.
• Gently turn melon and eggplant with spatula.
• After about a minute, when eggplant is warm, pour in vinegar in an even stream.
• Turn again.
• Let vinegar bubble till its aroma rises, about 1 minute.
• Transfer caponata to serving platter to cold.
• Sprinkle with grindings of pepper.
• Serve at room temperature.
• This recipe yields 6 servings.
• Comments: It is widely believed which cantaloupe melon originated in the Italian city for that it is named.
• Literally translated, the name means "singing wolf."
• It is important which the melon be 3 days under-ripe.
• A perfectly ripe melon will disintegrate when cooked, and a too green one will have an unpleasant squash-like flavor.
• The remarkably refreshing flavor of this caponata makes it a perfect summer's antipasto or possibly an accompaniment to simply grilled meat or possibly fish.
• Serve it with good crusty bread.
• Description: "(Capunata 'I Meluni E Mulanciani)"