Caplouk

Caplouk - by Yasmina ksikes

The marriage of zaalouk and caponata and pomegranate molasses

Zaalouk Caponata Base (Veg.GF)

Yield: Approximately 2.5 kg / 16 portions at 150 g. Weigh the finished batch.

1lb Eggplant, trimmed, part skin on, sliced lengthwise into wedges

1/2 lb tomatoes, grated, with their juice

1 Celery branch , finely diced

6 Garlic cloves, finely minced

1/4 cup Extra virgin olive oil, divided: 100 g + 50 g

1/4 cup of calamata olives

1/4 g Capers, drained and rinsed

1/2 lemon juice

1 Tbs Pomegranate molasses

1 tsp Ground cumin

1 tsp Sweet paprika

1 Pinch cayenne

To taste Salt and freshly ground black pepper

1. Heat a convection oven to 400 F or use the grill directly. Brush eggplant with (olive oil, salt, smoked paprika mix) Spread in a single layer on sheet trays. Roast or grill until fully tender and lightly browned. Mash and set aside

2. Heat the remaining olive oil in a wide pan over medium-low heat. celery for 10-15 minutes until tender. Add garlic; cook for 1 minute. cumin, and paprika; stir for 1 minute.

3. Add tomatoes, Simmer uncovered for 20-25 minutes, stirring, until all liquid is evaporated. Add cumin, paprika and cayenne; stir for 1 minute.

4. Fold in eggplant, and mix well then add capers and parsley. Cook gently for 5 minutes then on high heat until it caramelizes.

5. Add pomegranate molasses. Simmer for 2 minutes. Adjust salt, pepper, and acidity; keep the sweetness restrained. Turn off the heat and add the lemon juice.

Enjoy with some warm bread and some xtra virgin olive oil.