SC - Eggplant

[Alderton, Philippa]

In a message dated 08/19/1999 1:54:41 PM Eastern Daylight Time, 
TerryD at Health.State.OK.US writes:

<< Subj:     SC - OOP - Sicilian eggplant dishes (long)

>> Actually, I think you are mixing two dishes, caponata and tabacchiere di
 melanzane.  Neither has any date attached to them, however, they are
 preceded by some recipes originally attributed Mohammed ibn Itmnah, Emir of
 Catania with notes on the derivation of her more modern versions.
> 
 > << 
 (Snip of tasty recipes)

>> >  I would recommend reading Pomp and Sustenance, a cookbook of Sicilian
 >  cooking.
 >  
 >  Bear >>
 >     Ah, *that's* the name! I was blanking entirely. Lovely book, with lots
 > of 
 > interesting info--but no really well documented period recipes. Closest I 
 > remember is an eggplant dish purported to be from the 1500s (?), with the 
 > eggplant sliced in half, removed from the skin, cooked and mashed,
 > seasoned, 
 > and replaced in the (Sautéed) shells, and drizzled with honey before
 > serving. 
 > Made the dish a time or two, but it's been a while, so I may have
 > forgotten a 
 > lot of details........... ;-) 
 > 
 >                 Ldy Diana
 > 
 = >>
    Well, it took me a few days, but I finally figured it out--I wasn't 
mixing two recipes, I was remembering the wrong book! ;-) The recipe I 
mentioned is actually from Paula Wolfert's "World Of Food", page 274. Part of 
the intro to the dish says: 
    "This particular recipe is a modern version of a medieval dish. It is 
adapted from one of the oldest Catalan gastronomic manuscripts, Le Libre del 
Coch, by Robert de Nola, published in 1520."
    So, obviously the next question is: "Does anyone have a translation of 
the original recipe?" I'd love to be able to compare the two!

                    Ldy Diana
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