Instructions: Choose only the pale green smallish inner leaves of the romaine reserving the other leaves for another use.

Wrap in paper towels place in a plastic bag and refrigerate until ready to use. To make caponata:

In a large skillet over medium heat heat oil and sautee eggplant and onion for about 5 minutes or until barely tender.

Add all remaining caponata ingredients except parsley and cook uncovered over medium heat for about 10 minutes. Stir every so often to prevent sticking. Let cool and taste for salt and pepper. Refrigerate in covered container until ready to use.

To assemble salad:
Place romaine leaves in a spokelike fashion on a large round platter. Place about 2 tablespoons caponata on curly end of each leaf.

Sprinkle with parsley.

Arab traders brought the eggplant to the Mediterranean in the middle Ages where it was greeted with an enthusiasm that led to everything from greek moussaka to turkish imam bayeldi to italian caponata. Our version of the latter presented on a large platter makes a versatile party dish that can be served on individual plates or eaten as finger food.

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