I've seen him putting these dishes together on Food Trip and generally the results don't look all that appealing to me. I'm fine with complicating a recipe with lots of fiddly little additions, but I try to stick with classic combination of flavors within a cuisine or, if I stray, take the flavors entirely over to the new cuisine. But then, I'm just some schmuck with a blog and he's a restaurateur with sufficient reputation to sell out to Home Shopping Network. So when I saw this recipe (and you don't see a lot of his recipes floating around the web. Probably because they're a pain to make without a sou chef helping out.) I thought I'd give it a shot and see how one of his recipes actually tastes.
Caponata is a traditional Sicilian appetizer served on crostini; it's eggplant, tomatoes, a bit of vinegar and capers, maybe some olives--that's about it. English starts off by adding a big pile of sausage which is such an unusual addition that Google doubts that's what I mean when I search for "caponata sausage". So this thing is going off the rails even before we get to the orange juice and curry powder. I've got my reservations but it's got some intriguingly odd combinations; take a look:
Todd English's Eggplant Caponata
Ingredients:
1 eggplant, peeled and cut in medium dice
12 ounces sweet Italian sausage
2 tablespoons olive oil
3 garlic cloves, minced
1 small red onion, peeled and minced
1 teaspoon minced fresh peeled ginger
1/2 cup golden raisins
1 teaspoons chopped capers
1 cup chopped fresh or canned tomatoes
1 teaspoon kosher salt
1 cup orange juice
1 tablespoon curry powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/4 to 1 cup water
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped scallions
1. Place a large non stick pan over a medium heat and when it is
hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10-15 minutes. Remove the eggplant and set it aside.2. Reheat the pan, add the sausage and cook over medium high heat until golden brown, about 7 minutes. Remove the sausage, discard the fat. When the sausage is cool enough to handle, roughly chop it.
3. Reheat the pan an add the oil. Add the garlic and onion and cook
for 2 minutes.Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition.
4. Reduce the heat to medium low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes.
5. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature.
So is it any good? Well, if you like oranges and raisins, sure, as it's hard to taste anything pat the sweetly curried fruit. But it's a nice enough curry and the flavors are more harmonious than I expected; when you get a bit of eggplant or sausage that retains some identity, the sauce does compliment them well enough. I will say that the Mediterranean fusion thing is a bust. Change the sausage to something north African and you'd have no clue of an Italian origin. It's a fine enough dish, but is it a good caponata? I'd say no, but I'm not judging a caponata cooking competition here so I don't suppose it really matters. I kind of regret not trying something more classic instead . When you cook from a recipe do you prefer to stay traditional or a chefs' idiosyncratic creations?
