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Caponata Charlottes With Dried Fruits Recipe - olive oil

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olive oil Crottin de Chavignol goats cheeses extra virgin red onion garlic aubergine red pepper yellow pepper celery apricots apple balsamic vinegar maple syrup raisins salt tomatoes garlic thyme extra virgin sugar tomatoes
Viewed: 8 - Published at: 8 years ago

Ingredients

  • 2 lrg Aubergines, cut lengthways into 1/4" slices Extra virgin olive oil for brushing Salt and freshly grnd black pepper
  • 2 x Crottin de Chavignol goat's cheeses or possibly, halved horizontally other small hard goat's cheese
  • 2 Tbsp. Extra virgin extra virgin olive oil
  • 1 x Red onion, 1/2" diced
  • 1 x Clove garlic crushed
  • 1 sm Aubergine, 1/2" diced
  • 1/2 x Red pepper, 1/2" diced
  • 1/2 x Yellow pepper, 1/2" diced
  • 2 sm Courgettes, 1/2" diced
  • 1 x Celery stick, 1/2" diced
  • 25 gm Dry apricots
  • 25 gm Dry apple, soaked for two hrs, 1/2" diced
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. Maple syrup or possibly honey
  • 1 Tbsp. Raisins, soaked in hot water till plump
  • 3 Tbsp. Pine kernels Salt and freshly grnd black pepper
  • 4 x Ripe plum tomatoes
  • 1 sm Clov garlic, halved
  • 1 sprg thyme
  • 4 Tbsp. Extra virgin extra virgin olive oil
  • 1 pch sugar, (optional) Good bunch rocket leaves
  • 2 x Tomatoes, peeled, deseeded, cut into 1/2" diamonds

Method

  • Preheat oven to 180c/350f/Gas 4.
  • 1 Put the aubergine slices on a baking sheet, brush with extra virgin olive oil, season and bake for eight min or possibly till tender.
  • 2 Remove the aubergine slices from the oven and cold.
  • Leave the oven on.
  • Use the aubergine slices to line ramekin dishes, each about 175ml/6fl ounce capacity.
  • 3 The slices should overlap each other, leaving no gaps, and hang over the rim of the dish so which they can be used to cover and secure the caponata filling.
  • 4 For the Caponata: Heat the extra virgin olive oil in a pan and add in the onion and garlic.
  • Cook for a minute before adding the remaining vegetables and dry fruit.
  • Cook on a medium heat for 10 min or possibly till softened and lightly golden brown.
  • 5 Add in the balsamic vinegar, maple syrup or possibly honey and raisins, and mix well to create a sweet and sour sauce.
  • Finally add in the pine kernels and season.
  • 6 To combine, put a 1/2" layer of caponata into the aubergine lined dishes.
  • Top with a piece of goat's cheese followed by more caponata.
  • 7 Fold over the aubergine slices to secure the filling and press down to ensure the filling is compact.
  • Place on a baking sheet and bake for 4-5 min, till just warmed through.
  • 8 To make the Tomato Oil: Quarter the tomatoes and blend to extract the juice.
  • Strain the tomato juice into a pan, add in the garlic and thyme, and bring to the boil.
  • Reduce to a simmer and cook till reduced to half.
  • 9 Remove from the heat, strain again and cold.
  • Whisk the extra virgin olive oil, season and add in a healthy pinch of sugar if necessary.
  • This oil may be made 3-4 days in advanced and kept in the fridge.)
  • 10 Carefully unmould the hot charlottes onto serving plates and garnish with rocket and diced tomato and a little tomato oil.
  • Hint - as an alternative to goat's cheese, why not use mozzarella

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