Tuna Fish With Eggplant In Sweet-Sour Sauce (Caponata)
|Celery branch||1 Small|
|Water||4 1⁄4 Cup (68 tbs)|
|Canned anchovies||6 , drained|
|Ripe firm tomatoes||5 Large|
|Parsley||1 Bunch (100 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Black olives||1 Cup (16 tbs)|
|Canned tuna||1 1⁄2 Cup (24 tbs)|
1 Peel the eggplants. Cut them into cubes, sprinkle with salt to draw out the excess moisture and any bitterness and leave for about 30 minutes. Wash and trim the celery, and slice thinly.
2 Bring the water to a boil, add salt and put in the celery; simmer for about 8 minutes, then drain and plunge into a pan of cold water; drain again and set aside.
3 Wash the anchovies to remove the excess salt. Separate the fillets and rinse again thoroughly in water. Cut them into small pieces.
4 Skin the tomatoes; quarter them, remove the seeds and chop the flesh. Peel and thinly slice the onion. Wash, dry and chop the parsley.
5 Heat 2 tablespoons oil in a saucepan. When hot, add the onion and cook gently until soft but not browned. Add the tomatoes, season with salt and pepper, add the thyme and bay leaf and cook over very low heat until the mixture is a soft pulp. Remove the thyme and bay leaf and rub the mixture through a conical strainer.
6 Put the tomato puree in a pan. Add the sugar and cook until thickened and lightly browned. Then add the vinegar and cook for a further 3-4 minutes.
7 Meanwhile, drain and dry the eggplant pieces. Heat the Rest of the oil in a saucepan, put in the egg plant and cook briskly until lightly browned. Drain off the oil.
8 Remove the pan of tomato sauce from the heat and stir into the eggplants, together with the celery, anchovies, black olives and capers. Correct the seasoning: this dish should be fairly spicy and mix together.
9 Set the mixture aside to cool, then chill in the refrigerator overnight. Turn the mixture into a salad bowl. Break the tuna fish into regular bite-size pieces and arrange over the top. Chill and serve.