Antonio’s Caponata In Your Kitchen

Diana Helfand
By .(JavaScript must be enabled to view this email address)
Wednesday - September 10, 2008
| Share Del.icio.us

Antonio’s New York Pizzeria’s Joe Jr., Joe Tramontano Sr. and David Heart with summer caponata

Antonio’s New York Pizzeria of Kahala has opened a second location in Pearl City, with the same delectable menu as the original location.

The restaurant features its famous pizza, calzones, pasta and huge hoagies (my favorite is the chicken Parmigiana), appetizers and luscious homemade desserts.

Their motto is “real pizza, made by real Italians” and owner Joe Tramontano oversees his son, Joseph Tramontano Jr., and cousin Dave Heart as they embark on their second family owned and operated eatery on Oahu.

Their new location is on Kamehameha Highway in the Pearl City Plaza, just across from the Sears Distribution Center. Call 454-1233 for more information.

As an added bonus, both locations deliver exclusively through Room Service in Paradise.

Chef Anthony Romano brings his Old World recipes to the restaurant, many handed down for generations, and has given me his special recipe for MidWeek readers to enjoy.

If you are having a holiday party, they also do catering with the homemade touch without the fuss!


MOUTH-WATERING CAPONATA

Courtesy Chef Anthony Romano - Antonio’s

* 1/2 cup virgin olive oil

* 4 cloves garlic, chopped

* 1 large Spanish onion, chopped in 1/2 -inch dice

* 2 sweet bell peppers (red, yellow or orange) cut in 1/2-inch dice

* 4 stalks celery cut in 1/2 -inch dice

* 1 tablespoon hot chili flakes, plus extra for garnish

* 2 medium round or 5 long eggplant, cut into 1/2 -inch cubes (yield 4 cups)

* 1 tablespoon sugar

* 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

* 1/2 cup tomato sauce

* 2 teaspoons chopped fresh basil or mint leaves

* 1 baguette, sliced into 3/4-rounds and toasted on a grill or in the oven


In a large 12- to 14-inch sauté pan over medium heat, heat the olive oil until hot but not smoking. Add the garlic and chili flakes and very lightly brown the garlic. Then add the onions, celery and peppers, and sauté for 5 minutes until softened.

Add the eggplant and sugar, and continue to cook for 5 more minutes. Add the thyme, tomato sauce and balsamic vinegar. Bring the mixture to a boil. Lower the heat and simmer the mixture for 5 minutes. Remove from heat and allow to cool to room temperature. Garnish with basil or mint and chili flakes.

Serve the caponata spooned on crostini or in middle of table with crostini on the side to allow guests to help themselves. Can also be served over short pasta (penne or fusilli). Garnish with grated Parmesan cheese.

Will keep stored in refrigerator for a week.

 

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge