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Shabbat Recipe

Rainbow Challah

By: 
Jan Rood-Ojalvo

This challah is a feast for the eyes, as well as the Sabbath meal. It makes a perfect gay pride celebration for those who are old enough to value the statement. And it is simply amazing fun for the young at heart at the table. 

Ingredients: 
6 cups flour
1/3 cup sugar
1 tablespoon salt
4 tablespoons butter, melted
2 packages active dry yeast
1 1/2 cups plain lowfat yogurt (optional, but excellent)
2 to 3 cups water
1 egg yolk, beaten with 1 teaspoon milk
Wilton Set of 8 Icing Colors (or other food coloring)
Directions: 
  1. In electric mixer with dough hook (or by hand), mix flour, sugar, salt, and yeast. Heat butter, yogurt, and water to about 110°F (warm but not hot), and add to dry ingredients.
  2. Mix until dough forms a ball. (Add more water or flour, as needed.) Knead until smooth and elastic.
  3. Place inverted bowl over dough and let rise until doubled, about 1 hour. Punch down dough.
  4. Divide dough into 2 parts, one larger than the other for the bottom braids. Then divide each of these parts into 3 equal balls. 
  5. Use food coloring to make each ball a different color of the rainbow, either kneading in the color (wear plastic gloves) or running through the food processor (add a touch of extra flour).
  6. Divide each ball in half to make two colored challahs. Braid the 3 larger balls for the bottom layer of each challah, pinching the ends tightly. Braid the 3 smaller balls for the thinner braid to lay along the top. Pinch both top and bottom braids tightly together at each end. Repeat with second challah. 
  7. Place both challahs on greased baking sheet at least 4 inches apart. Brush with beaten egg. 
  8. Let challahs rise again for 1/2 hour, while oven preheats to 375 degrees. 
  9. Place baking sheet in oven, turn back to front after 15 min. Bake until crusty and golden brown, tapping bottom to be sure if is well-browned, about 40 min total. Remove to wire rack. Enjoy!

Jan Rood-Ojalvo has longstanding ties to Congregation M'kor Shalom and the Katz JCC, both in Cherry Hill, NJ. Jan, who lives with her husband Steve in Haddonfield, NJ, loves baking, traveling, opera, and staying in touch with her six children – and two granddaughters.

Carrot and Prune Tzimmes

By: 
Florence Edelstein

Florence's holiday tzimmes inspired this recipe which features prunes lightly sautéed with sweet onions. The unexpected pairing melds perfectly with the carrots, apricots, and raisins.

"I talked to Michael and Florence in the heart of their home, the kitchen, as it filled with the early aromas of the approaching Passover holiday. Michael quipped, "We are married 53 years and in the end I agree with whatever she says." They share a positive outlook, a close-knit family and a legacy of philanthropy." - June Feiss Hersh, author of Recipes Remembered: A Celebration of Survival

Florence Edelstein's Journey
I was born in Zamosc, Poland. My family were members of the Belzer sect of Hasidic Jews. When I was three years old, we left Poland for Russia. At the time, in 1939, Poland was divided between the Germans and the Russians. We chose the Russians and decided to run with the Russian army. My entire family survived because we made this choice. We lived in many parts of Russia, and finally settled in Siberia. We were hungy and tired, but we did not fear for our lives. After the war, we went back to Poland and stayed in a DP camp in Germany. We wanted to go to Israel and applied for passage, but instead the HIAS was able to arrange our travel to the United States. We joined the Macabee Club, for new Americans; that's where I met Michael. Shortly after we met, he was drafted into the U.S. army. Michael served two years in Korea, and when he returned, we were married. My life has been built on my firm belief that 90% of what you do is luck and other 10% is guts. When you see a situation, grab it. In my wildest dreams, I could never imagine that we would accomplish for ourselves and for our three children and eleven grandchildren, what we have. It's a dream come true.

Ingredients: 
10 to 12 carrots, peeled and sliced into 1/2-inch thick rounds
4 sweet potatoes, peeled and quartered, then quartered again
2 tablespoons vegetable oil
1 medium onion, chopped (about 3/4 cup)
1 pound pitted prunes
1/2 cup dried apricots or 1/2 cup apricot preserves
1 1/2 cups orange juice
1/4 teaspoon ground cinnamon
1/2 cup honey
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 cup golden raisins
Directions: 
  • Preheat the overn to 350°F. Bring a pot of salted water to boil, and cook the carrots and sweet potatoes, until just tender, about 15 minutes. Drain and reserve.
  • Heat the oil in a skillet, cook and stir the onions, over medium heat, until lightly browned, about 10 minutes. Stir in the prunes and apricots (if using preserves add them later, along with the orange juice); and continue cooking for 10 minutes longer. Stir in 1 cup of orange juice, (preserves), cinnamon, honey, brown sugar, granulated sugar and raisins.
  • Place the carrots and sweet potatoes in a 13x9x2-inch Pyrex baking dish. Stir in the prune mixture.
  • Bake at 350°F for 30 minutes. After 30 minutes add the remaining 1/2 cup orange juice. Continue baking until the potatoes and carrots are tender, but not mushy, about 15 minutes longer.

Reprinted with permission from Recipes Remembered: A Celebration of Survival © 2011 by June Feiss Hersh, Ruder Finn Press.

Carrot Tzimmes with Dumplings

By: 
Tina Wasserman

This recipe is featured in Tina Wasserman's cookbook, Entree to Judaism: A Culinary Exploration of the Jewish Diaspora. "In Tina's recipes each ingredient tells a story. Each recipe expresses an ethical value, explores an historical event, evokes a memory." - Rabbi Debra Robbins, Temple Emanu-El, Dallas, TX  

When I was young, I loved Mrs. Adler’s jarred carrot tzimmes. I created this recipe in Texas when it was no longer available. It’s great for Passover too!

Ingredients: 
1 pound carrots, steamed and sliced, or 1 pound cooked frozen carrots
1/3 cup chicken stock (or pareve bouillon)
1/3 cup orange juice
1/4 teaspoon ginger
1/3 cup honey
1 tablespoon pareve margarine
1 1/2 teaspoons potato starch dissolved in 3 tablespoons water
Leftover matzah balls, quartered, or 12 miniature matzah balls prepared according to instructions in step 1
Directions: 
  1. Make matzah ball mixture according to your favorite recipe. Use part of the mixture to make miniature balls by shaping 1/2 teaspoon of dough into a ball in your oiled hands and adding it to the boiling water. Cook and reserve matzah balls for later.
  2. Place sliced cooked carrots, stock, orange juice, ginger, and honey in a saucepan and heat to boiling.
  3. Reduce heat and add margarine.
  4. Give potato starch mixture a stir to recombine and add to the carrots. Stir constantly until mixture thickens.5. When mixture has thickened, add the reserved matzah balls and gently combine until the dumplings are coated and heated through.
Tina's Tidbits: 
  • If you want to make a portion of carrots look larger, slice them on the diagonal.
  • Always stir a hot mixture as you add a potato starch–water mixture to it. Potato starch will congeal instantly if not stirred rapidly.
  • An easy way to make little matzah balls is to put the mixture in a pastry bag fitted with a number 6 tip. Squeeze out 1/2 inch of dough and cut it off with a knife over the pot of boiling water.

Pretzel Challah

By: 
Jan Rood-Ojalvo

This pretzel challah is the perfect combination of history and religion: both a family recipe that has been joyfully shared over the years and a celebration of Shabbat. The crusty ends are favorites on their own, and the chewy middle invites all sorts of spreads - and the crunchy topping of salt crystals adds a special kick to all of it! 

Ingredients: 
1 package dry yeast
1 1/2 cups warm water
2 tablespoons sugar
5 to 5 1/2 cups flour
pretzel salt (or extra coarse salt)
olive oil
Directions: 
  1. In large bowl of an electric mixer with a dough hook (or by hand), mix yeast, water, sugar, and flour until dough forms a ball. (Add water or flour, as needed.)
  2. Knead until smooth and elastic.
  3. Place inverted bowl over dough and let rise until doubled, about 1 hour. Punch down dough, divide into two parts.
  4. For each challah, divide dough into 3 equal parts, roll into ropes, pinch three ropes together and braid. Pinch at the end and tuck ends under.  
  5. Place both challahs on greased baking sheet, about 3 inches apart. Let rise until almost double, brush with olive oil, and sprinkle with salt.
  6. Bake at 375°F  for about 1/2 hour or until golden brown (and loaves sound hollow when tapped on bottom).
  7. Cool on rack.

Jan Rood-Ojalvo has longstanding ties to Congregation M'kor Shalom and the Katz JCC, both in Cherry Hill, NJ. Jan, who lives with her husband Steve in Haddonfield, NJ, loves baking, traveling, opera, and staying in touch with her six children – and two granddaughters.

Vietnamese Chicken Noodle Soup

By: 
Paula Shoyer

This is my kosher version of Vietnamese pho soup. I basically took my favorite chicken soup recipe and added ginger and cilantro stems during the cooking, and then added other Asian ingredients after the soup was strained. You can use your own favorite chicken soup recipe and then simply add the other ingredients to create an Asian-flavored broth. I have served this soup for a weeknight dinner. I like rice noodles, but my twins prefer wheat udon noodles.

This soup may be made 3 days in advance or frozen.

Ingredients: 
SOUP
1 whole chicken, cut into quarters or 8 pieces
2 leeks, rinsed and light green and white parts cut into quarters (see Tip below)
3 stalks celery, halved
1 fennel bulb, halved
1 large onion, quartered
1 large turnip, peeled and cut into quarters
3 carrots, peeled and cut into thirds
3-inch piece of ginger, peeled and cut into 1-inch (2.5-cm) pieces (about 2 ounces [60g])
4 cloves garlic, unpeeled
12 cups water
1 tablespoon black peppercorns
1 bunch cilantro leaves and stems, divided, leaves reserved for garnish
1/3 cup (80ml) tamari soy sauce
4 teaspoons dark miso paste
¼ teaspoon ground ginger
¼ teaspoon black pepper, or more to taste
Hot chili sauce of your choice (optional)
..............................................................................
GARNISH
1½ cups (135g) broccoli florets
1 8-ounce package (225-g) rice noodles or other noodles
6 scallions, ends trimmed, sliced
1 red Thai chili, thinly sliced
Hot chili sauce of your choice (optional)
..............................................................................
EQUIPMENT
Cutting board, knife, colander, vegetable peeler, measuring cups and spoons, large saucepan or soup pot, large spoon, medium saucepan, fork, slotted spoon, large sieve, small bowl, tongs, ladle
..............................................................................
Directions: 

Prep Time: 12 minutes
Cook Time: 2 1/2 hours

• To make the soup, place the chicken pieces into a large saucepan or soup pot. Add the leeks, celery, fennel, onions, turnips, carrots, ginger, garlic, and water and bring to a boil over high heat. Use a large spoon to skim the dirty foam off the top of the soup. Add the black peppercorns, cover the pot, reduce the heat to low, and let the soup simmer, checking after 5 minutes and skimming off any additional foam Add the cilantro stems, cover, and simmer for 2 hours.

• Meanwhile, prepare the garnishes. Bring a medium saucepan of water to a boil, and then add the broccoli. Cook it for 2 minutes, or until it is fork-tender, and then use a slotted spoon to scoop out the broccoli and transfer it to a bowl. Bring the water to a boil again. Cook the rice noodles according to package directions and drain well.

• When the soup is done, let it cool. Strain the soup through a large sieve, reserving the carrots to slice and later return to the soup when reheating it prior to serving. Reserve the chicken pieces separately.

• Add the soy sauce to the soup. Put 4 tablespoons of the soup into a small bowl and add the miso paste and ground ginger. Stir to dissolve the miso and ginger into the soup, and then return the mixture to the pot. Add pepper to taste and stir the soup. If your family likes spice, add some hot sauce to the soup.

• To serve, shred several pieces of the reserved chicken, cut the carrots on the diagonal into 1-inch (2.5-cm) chunks, and either reheat them separately or add them to the soup. Reheat the broccoli. Reheat the soup until it is very hot. Using tongs, place some noodles into each bowl. Ladle the soup over the noodles. Add some scallions, shredded chicken, cilantro, and sliced red chili to each bowl, or make a buffet of garnishes for your family or guests to create their own combinations. Serve some hot chili sauce alongside for anyone who wants the extra kick.

Tip on Cleaning Leeks

Trim the end off the white part, cut off the dark green part, and discard both. Slice the leek lengthwise and discard the two outermost layers. Slice through another layer or two, open them, and rinse off, checking for sand. If you find any, cut into the next layer and rinse it well. Continue until no sand remains.

Cooking for 1 to 2 people or for the Elderly

Singles have often told me that they are overwhelmed by recipes that yield way more food than they could eat alone over several days. Those of us with older parents know that appetites decrease dramatically for people over age 85. For this reason, when my recipes can be made in advance and frozen, I have included freezing instructions. Buy small plastic containers or use freezer bags and divide the dish into the portion size that suits you or the people you will be serving. Remove the con­tainers from the freezer the night before you plan to serve the food and place in the fridge to thaw. If you are making something fresh, like a salad, prepare the full recipe of the dressing but only half the vegetables, or less. Serve what you need and dress only that portion. Save the remaining dressing for another meal.

 


Reprinted with permission from The Healthy Jewish Kitchen © 2017 by Paula Shoyer, Sterling Epicure. Photography by Bill Milne. 

Challah “Babka” Bread Pudding

By: 
Tina Wasserman

This recipe is featured in Tina Wasserman's newest book, Entrée to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

Babka, or “grandmother’s cake,” refers to the babcia (in Slavic languages) or bubbe (in Yiddish), so called because in the early 1800s this cake was made in a high fluted pan that looked like a grandmother’s skirt.

Babka is a traditional Polish/Ukrainian yeast cake that was originally made from rich challah dough rolled around a sweet cinnamon or fruit filling. Baked with the challah, it was a Friday afternoon treat for children waiting for Shabbat to arrive.

This recipe is a twist on classic babka. Instead of being made with challah dough, it is made from the baked challah! Chocolate and cinnamon flavor the pudding, and the classic streusel topping finishes off this wonderful treat.

Ingredients: 
One 1-pound challah (raisin or plain), preferably a few days old
8 ounces Israeli chocolate spread or chocolate-hazelnut spread
1 stick unsalted butter or margarine
¼ cup light brown sugar
4 eggs
1½ teaspoons vanilla
½ teaspoon cinnamon
2 cups milk (skim, 2%, or whole)
Additional butter for greasing dish
Topping:
3 tablespoons unsalted butter, at room temperature or slightly softened in the microwave
½ cup flour
½ cup sugar
½ teaspoon vanilla
Directions: 
  1. Butter a 2-quart oval or rectangular baking dish. Set aside.
  2. Slice the challah into ¾-inch slices. Spread the chocolate filling over each slice of bread using a small bent spatula or utility knife. Arrange in the casserole to fit evenly. 
  3. Microwave the butter in a 2-quart glass bowl until melted. Add the brown sugar, and stir to dissolve.
  4. Add the eggs, vanilla, cinnamon, and milk to the bowl, and whisk to combine well.
  5. Carefully pour the egg/milk mixture over the bread slices. Using a wide metal spatula, gently press down on the bread slices to submerge them under the custard. Place a plate or bowl on top of the casserole to weight the challah down. Set aside on the counter for 30 minutes while you make the topping.
  6. Preheat the oven to 350°F.
  7. Place the topping ingredients in a 1-quart mixing bowl, and squeeze the mixture together using your hands at first and then fingertips, to evenly combine all ingredients and make a crumble.
  8. Sprinkle the topping evenly over the bread/custard in the baking dish.
  9. Bake for 35–45 minutes or until puffed and golden. Serve warm or at room temperature.

Kitchen Conversations

  • Does your family have a special dessert that you make for Shabbat or a holiday?
  • Where did the recipe come from? Whose family? What country?
  • Has the recipe changed over the years because of modern equipment?
Tina's Tidbits: 
  • The best knife for slicing bread is a serrated knife. However, if cut with a serrated knife the wound usually forms scar tissue. Therefore, with the exception of older children (7+) I would recommend pre-slicing the challah before you begin to make the recipe. 

Apple-Filled Star Challah

By: 
Tina Wasserman

Family and guests will oooh and ah over this beautiful Rosh HaShanah challah, which tastes as good as it looks!

Ingredients: 
Dough:
2 cups whole-wheat flour
6 cups white bread flour
2 packages rapid rise yeast
½ teaspoon cinnamon
1 tablespoon salt
1 cup corn oil plus 1 tablespoon for greasing bowl
4 large eggs
1 teaspoon vanilla
1 1/2 cups unfiltered apple juice or apple cider
3/4 cup sugar
1 recipe for apple filling (see below)
Egg wash (1 egg mixed with 1 tablespoon water)
Apple filling:
4 large honeycrisp or fuji apples, about 1 -1/4 pounds
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
¼ teaspoon salt
2 teaspoons cornstarch combined with 2 tablespoons water
2 teaspoon coconut oil or unsalted butter
1/3 cup wildflower or clover honey, as needed
Directions: 

Dough

  1. In a large mixer bowl combine 2 cups whole-wheat flour with 5 cups of the bread flour, yeast, cinnamon, and salt. Turn machine to low (#1) for 10 seconds to combine.
  2. Measure 1 cup oil in a one-cup liquid measuring cup. Set aside.
  3. Lightly beat eggs and vanilla with a fork in a 1-quart bowl until combined. Set aside.
  4. Measure the apple juice or cider in a 2-cup glass measuring cup. Add the sugar and stir once or twice. Microwave juice/sugar mixture on high for exactly 1 minute 20 seconds.
  5. Turn mixer to low (#1). Immediately add the hot juice/sugar mixture straight from the microwave, and then add the eggs and then the oil.
  6. Turn mixer to medium (#2) and continue mixing with dough hook for six minutes. Scrape down sides of bowl as necessary to incorporate all of the flour before adding any additional flour. If dough is too sticky add as much as 1 cup more flour or until a floured finger poked into the dough comes out clean.
  7. Grease a 4-quart bowl with the tablespoon of oil. Add the dough to the bowl, turning the dough over to coat it on all sides. Cover the bowl with plastic wrap and let the dough rise in a draft-free spot until doubled in size, about 1 hour (I like to use an out-of-the-way corner in my kitchen or a warming drawer set on low.) Dough can also be put in the refrigerator to rise overnight.

Apple filling  (make the apple filling while dough is rising )

  1. Peel, core and cut apples into ¼ inch dice.
  2. Heat a 10-inch non-stick pan over medium-high heat for 10 seconds and then add the diced apples and brown sugar. Stir the apple mixture until the apples begin to give up their juices (about 3-4 minutes). Turn down heat if apples look like they are browning.
  3. Add the spices to the apples and cook, stirring often, until the apples are tender but not mushy and some of the liquid has evaporated (about another 4 minutes).
  4. Stir the cornstarch and water together to dissolve and then add to the apples, stirring constantly. Mixture will be shiny and no liquid will be visible.
  5. Turn off the heat and add the coconut oil or butter. Stir to combine and set aside to cool while dough is rising.

Assemble Bread

  1. Punch down the dough and divide into 4 equal pieces.
  2. Roll the first piece of dough into a 12-inch circle on a floured board. Spread a thin layer of honey over the dough and then 1/3 of the apple mixture over that.
  3. Repeat the previous step with the remaining pieces of dough ending with the fourth circle of dough. Gently pull the top layer over and tuck in all the edges underneath.
  4. Place a 3 inch glass bowl or cup face down in the center of the bread and lightly trace around it with a knife to mark a circle. Remove the glass. Make 12 cuts from the line of the circle to the end of the dough (I find it easiest to imagine a clock making my first cuts at 12,6,3 and 9 and then filling in the other cuts evenly. Make sure to cut through all layers of the dough.
  5. Working in pairs around the dough (clock!), take a wedge of dough in each hand and twist them over once, away from each other. Pinch the middle bottom of the pair together. Repeat with the remaining 5 pairs and then pinch the ends of each dough pair together to form a circle that has the design of a Jewish Star in the middle and little stripes of spiced apple peeking through.
  6. Carefully transfer the dough to a parchment lined cookie sheet and allow it to rise for 30-45 minutes.

Bake

  1.  Preheat the oven to 350°F. Use a pastry brush to coat the top of the loaf with the egg wash and place the cookie sheet in the lower third of your oven.
  2. Bake for 30-35 minutes depending on the size of the round and the heat of your oven. When the bread is done, it will be golden brown and have a hollow sound when tapped. You can also insert an instant read- thermometer into the center and the bread is done at about 195-205°F.
  3. Allow the bread to cool for at least 20-30 minutes before cutting.
     

Watch Tina Wasserman demonstrate how to make this recipe:

Tina's Tidbits: 
  • Apple filling can be doubled and dough can be divided into eighths to create two 8-inch loaves.

Camp Recipe: Gluten-Free Matzah Balls

By: 
The URJ 6 Points Sci-Tech Academy Team

The weekly Shabbat meal is a favorite at URJ 6 Points Sci-Tech Academy, using recipes from faculty members, staff members, and some classic recipes used by professional chefs at the Governor's Academy. The 6 Points Sci-Tech Shabbat meal consists of brisket, kugel, tzimmes, potatoes, challah, and matzah ball soup — all homemade.

At 6 Points Sci-Tech, our food is an example of our goal to be inclusive in so many ways, accommodating all sorts of dietary needs and food allergies. Our gluten-free vegetarian matzah ball soup is on the table for every Shabbat and everyone can eat it. The best part is that it tastes great and is served to everyone, regardless of any dietary need. You'd never know it was gluten-free if you weren't told.

Enjoy making this Sci-Tech favorite recipe... but if you want the rest of the dishes, you'll just have to join us at camp!

Ingredients: 
1 1/4 cup gluten-free matzah meal (we like Yehuda brand)
4 large eggs, separated
4 tablespoons gluten-free vegetable stock
1/4 cup olive oil
1/4 - 1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/2 gallon salted water or vegetable soup for simmering the matzah balls
Directions: 
  1. Separate the eggs whites and yolks. Place egg whites in a mixing bowl and whip until stiff peaks form.
  2. In a separate bowl, whisk egg yolks, vegetable stock, and olive oil.
  3. Place gluten-free matzah meal, salt, and pepper into bowl and stir to combine.
  4. Use a large spatula to gently fold the egg yolk mixture into the matzah meal.
  5. Gently fold the egg white mixture matzah meal mixture.
  6. Refrigerate for at least 30 minutes.
  7. Form mixture into balls and drop them into simmering salted water or gluten free vegetable soup; simmer for 30 minutes.

David Alonzi, the head of dining services at camp, works with executive chefs Chuck Nishan and Art Warfel to make Shabbat come alive at URJ 6 Points Sci-Tech Academy. 

Learn more about URJ 6 Points Sci-Tech Academy in Byfield, MA, or find a Reform Jewish summer camp near you.

Caponata

By: 
Tina Wasserman

When the Jews were expelled from Spain in 1492, there were forty thousand Jews on the island of Sicily, a Spanish territory at the time. The Jews left the island with the culinary traditions of their ancestors steeped in Moorish customs. The people of northern Italy were not accustomed to eggplant. They were fearful of this fruit, which they thought had the power to make you go mad, and they also viewed eggplant as "Jew food." As a result, any old eggplant dish from Italy had its roots in a Jewish kitchen.

One of the most popular Italian eggplant dishes is caponata, an eggplant relish so ubiquitous that it can be found in cans on our own supermarket shelves. Caponata is actually a Jewish Sabbath dish. The vinegar and sugar preserve the mixture so that it can be made in advance of Shabbat and served at room temperature for the s'udah sh'lishit meal Saturday afternoon.

Ingredients: 
2 eggplants, 8 inches long
1 1/4 cups olive oil
2 large onions, cut into 1/2-inch dice
One 6-ounce can tomato paste
1 ounce drained capers
2 tablespoons sugar
1/4 cup red wine vinegar
1 large clove garlic, minced
Salt and pepper to taste
Directions: 
  1. Wash the eggplants, cut off the ends, and cut into 1/2-inch cubes.
  2. Heat a 4-quart pot for 20 seconds. Add the oil and heat for another 10 seconds. Add the eggplant cubes and fry in the oil until the cubes are soft and particles on the bottom of the pan are golden. The eggplant will absorb the oil at first and then the oil will be released. Remove the eggplant cubes with a slotted spoon and place them in a bowl. Leave the remaining oil in the pot.
  3. Add the onions to the pot and fry until slightly golden and soft.
  4. Return the eggplant to the pot, and add the remaining ingredients. Cook for 20 minutes over low heat, until the flavors are well blended. Stir occasionally.
  5. Serve warm, at room temperature, or cold. The caponata lasts for weeks in the refrigerator and always tastes better the longer it sits.
Tina's Tidbits: 
  • Eggplant soaks up a lot of oil but will release it once it starts to cook. The best way to prevent excess absorption is to make sure the oil is very hot but not smoking.
  • Do not cut eggplant too small or it will disintegrate. However, if you cut eggplant too thick for this recipe or for recipes that call for whole slices, the eggplant won't cook evenly and you will get undercooked eggplant that is spongy and tasteless.
  • After the caponata is made and refrigerated, excess oil can be blotted off the top by using a paper towel.
  • As long as a thin film of oil is covering the top of the food, this dish will last weeks or longer in the refrigerator. Oil keeps out the air that would allow bacteria to grow.

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