Name: Caponata in Lavash Cups
Yield: Makes 36 hors d'oeuvres
Ingredients: 1 eggplant (about 3/4 pound); 1/2 yellow bell pepper; 1/2 red bell pepper; 1 onion; 1 large garlic clove; 1/4 cup water; 1 tablespoon packed brown sugar; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 1/4 cup golden raisins; 2 tablespoons drained capers; 2 tablespoons chopped fresh flat-leafed parsley leaves; 1/2 teaspoon anise seeds; a 16- to 18-inch round of very thin, pliable lavash (such as Damascus mountain shepherd bread); 1/2 teaspoon coarse salt

Lavash, a Middle Eastern flatbread, comes in a variety of sizes and textures, from crisp rectangular crackers to large folded pliable rounds. It is the latter called for here. To form the lavash into cups, you'll need a pan with 12 mini-muffin (1/8-cup) molds, each about 1 3/4 inches across the top and 3/4 inch deep.

Caponata is a piquant Sicilian dish of eggplant, onions, tomatoes, anchovies, olives, and capers, generously laced with olive oil; this variation is much lighter-and contains no added fat-because it omits the oil, anchovies, and olives.

Recipe notes

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