Brush the pita rounds with the melted butter if desired. Cut each round into 6 wedges; separate each wedge into 2 pieces. Arrange in a single layer on a baking sheet. Broil until crisp. Let stand until cool. Store in an airtight container.
Heat the oil in a large skillet over medium heat. sauté the onion and celery in the hot oil for 3 to 5 minutes or until tender. Stir in the eggplant and garlic.
Cook for 7 minutes or until the eggplant is tender, stirring occasionally. Stir in the tomatoes, olives, capers, parsley, wine vinegar, tomato paste, sugar, tarragon, pepper and salt and mix gently. Let stand until cool.
Spoon into a serving dish. Serve at room temperature or chill, covered, until serving time.
Serve with the toasted pita triangles.
Makes nine cups caponata.
For a different sandwich, spread caponata on a crusty Italian roll, top with a slice of provolone cheese and heat just until the cheese melts. Or toss caponata with hot cooked pasta and sprinkle with grated Parmesan cheese.
For the cream sauce, sauté the shallots in the butter in a skillet until tender. Add the wine, stirring to loosen the brown particles. Stir in the whipping cream. Bring to a boil; reduce heat. Simmer for 20 minutes or until the sauce coats the back of a spoon, stirring frequently. Stir in the pesto, salt and white pepper. Keep warm over low heat.
For the salmon, preheat the oven to 400 degrees. Arrange the fillets on a baking sheet. Sprinkle with the salt and pepper; drizzle with the wine. Bake for 8 to 10 minutes or until the fish flakes easily.
Arrange the fillets on a serving platter; drizzle with the pesto cream sauce. Garnish with the basil.
Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Reprinted with permission.
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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