Recipes from Blue Heron Catering, the San Francisco Bay Area's choice for fine food and perfect events.

Capona-tuna

FILLING
1 Tb. light olive oil
1 cup finely diced red onion
½ cup finely diced green pepper
1 cup finely diced red pepper
½ cup finely diced celery
¹/₃ cup black raisins
2 Tb. capers, rinsed
3 Tb. pine nuts, toasted
2 Tb. chopped green olives
l½ cups chopped fresh tomatoes, peeled and seeded or 1½ cups chopped canned tomatoes, drained
1 tsp. salt
½ tsp. freshly ground black pepper

8 Japanese eggplants, rubbed with light olive oil
Salt
Freshly ground black pepper
10 ounces fresh tuna, poached to medium done or 10 ounces of canned tuna, packed in oil, drained
2 Tb. fruity olive oil

What we know as Japanese eggplants are found in Italy as frequently as the larger globe eggplants. Here we use their attractive slender shape as a utensil to hold slow-cooked peppers, capers and tomatoes. This dish is similar to Caporpatina (a Sicilian dish which is an eggplant and vegetable relish) but with the addition of tuna, therefore the name.

Preheat oven to 325°F.

In a medium saucepan, heat the olive oil and sauté the onions until soft, 5 to 6 minutes. Add the peppers and celery and sauté until soft, 4 to 6 minutes. Add the remaining filling ingredients, stir well and bake, covered, for one hour. Cool to room temperature. (The filling can be stored, covered and refrigerated, for 2 to 3 days but bring the mixture to room temperature before serving.)

Sprinkle the eggplants with salt and pepper and bake on a cookie sheet until they are slightly withered and soft to touch, 20 to 30 minutes. Cool to room temperature, and store wrapped in plastic. They are best when baked the day they are served.

To serve, flake the tuna and gently combine it with the filling. Slice the eggplants in half lengthwise and hollow them out using a small spoon. Brush the cut side of the eggplants with the 2 tablespoons of olive oil. Stuff the hollowed bowl of each eggplant with the pepper-tuna filling and serve.

Makes 16 servings.

(510) 428-0781 Blue Heron Catering info@blueheroncatering.com