The Daley Question

St. Joseph's Day recipes

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Shrimp and olive pasta

Shrimp and olive pasta (Chicago Tribune)

Eggplant and olive salad (Capunatina)

Prep: 25 minutes. Soak: 30 minutes. Cook: 1 hour, five minutes. Yield: 7 cups

William Rice, the Chicago Tribune's former food and wine columnist, shared this recipe, adapted from one in the late Vincent Schiavelli's "Papa Andrea's Sicilian Table," with readers in a St. Joseph's Day story that ran in 2001.

3 cups whole, large green olives

1/3 cup extra-virgin olive oil, plus 3 tablespoons

3 ribs celery, thinly sliced

2 large eggplants, peeled, cut into 1/2-inch pieces

1/4 cup golden raisins

1 teaspoon kosher salt

3 cloves garlic, peeled

1 can (28 ounces) Italian plum tomatoes

2 teaspoons sugar

1/4 teaspoon freshly ground black pepper

4 leaves basil

1/4 cup slivered almonds

2 tablespoons red wine vinegar

3 teaspoons unsweetened cocoa powder

1 teaspoon red pepper flakes

1. Smash each olive with meat pounder or side of knife. Place in small bowl; cover with cold water. Let soak to remove excess salt, changing water twice, about 30 minutes. Drain; set aside.

2. Heat 1/3 cup of the oil in large saucepan or Dutch oven. Add celery; cook until softened, about 5 minutes. Add eggplant; cook, stirring occasionally, about 5 minutes. Stir in olives, raisins and 1 /2 teaspoon of the salt. Cover; cook, stirring occasionally, over low heat, about 40 minutes.

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