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| Caponata Rice Salad |
| Ingredients 1 1/2 cups arborio or long-grain white rice 1 medium onion, cut into 1/4" dice 1 small eggplant, cut into 1/2" dice [2 cups] 2 medium garlic cloves, minced 1/4 cup plus 2 tablespoons olive oil 3 tablespoons balsamic vinegar 3 large ripe tomatoes, seeded and cut into 1/2" dice [2 cups] 2 tablespoons drained capers 1/4 cup pitted green olives, coarsely chopped 1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley Method In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt. Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes. Drain in a colander, rinse with cold water and drain again. Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes. In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered. Serve at room temperature. |