Eggplant Caponata Barocco with Wisconsin Asiago Cheese
By Chef Jasper Mirabile, Jr.
Servings: 8 cups
Ingredients:
1 large eggplant, cubed
1 medium yellow onion, chopped
1/2 cup celery, diced
1/2 cup olive oil
1/2 cup Pinot Grigio wine
2 tablespoons pine nuts
2 tablespoons raisins
1 tablespoon red wine vinegar
5 green olives, quartered
Salt and pepper to taste
1 pound Wisconsin Asiago Cheese, cut in small cubes
3 tablespoons fresh mint, chopped
Cocoa for dusting
Lemon leaves for garnish
Cooking Directions:
In large heavy skillet, sauté eggplant, onion and celery in olive oil until onions are translucent; add additional olive oil as necessary. Deglaze pan with wine; cook until liquid is evaporated. Stir in pine nuts, raisins and red wine vinegar. Add olives, salt and pepper. Remove from pan and cool. Toss with cheese and mint; dust with cocoa. Serve chilled on lemon leaves.
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Mild when young becoming sharp, buttery and nutty when aged. Similar to blend of aged Cheddar and Parmesan flavors. Texture changes from elastic and firm to hard and granular with age.
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