Eggplant Caponata
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
1 lb eggplant, 1/4 inch slices
4 Tablespoons olive oil
1 cup onion, chopped
1 green or red bell pepper – roughly chopped
1 head garlic, roasted
1 lb tomatoes, coarsely chopped
10 black olives, chopped
1/4 cup toasted pine nuts
2 Tablespoons capers, rinsed and drained
1 Tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley and/or basil
sprinkle hot pepper flakes (optional)
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 top of cloves, exposing the individual cloves of garlic. Set on top of a piece of foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Place the garlic heads in a baking pan or ramikin; muffin pans work well for this purpose.
Combine sliced onions and eggplant in a roasting pan. Drizzle with olive oil and sprinkle with salt. Roast eggplant, onions, red peppers and garlic 40 minutes.
Meanwhile, add chopped tomatoes, parsley/basil, hot pepper flakes, balsamic, capers, olives, pine nuts, salt and pepper to food processor.
After eggplant, onions, red peppers and garlic are roasted, allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Add eggplant, onions, red peppers and garlic to food processor and pulse a few times until all ingredients are combined but still chunky.
Can be served immediately but if possible, cover and chill overnight. Flavors deepen when mixture is allowed to set. Serve eggplant caponata chilled or at room temperature.
Serve over crostini! (To make crostini: slice your bread or baguette, place slices onto a sheet pan, drizzle olive oil on top & season with salt. Cook at 375 until golden)
Buon Appetito!
1 lb eggplant, 1/4 inch slices
4 Tablespoons olive oil
1 cup onion, chopped
1 green or red bell pepper – roughly chopped
1 head garlic, roasted
1 lb tomatoes, coarsely chopped
10 black olives, chopped
1/4 cup toasted pine nuts
2 Tablespoons capers, rinsed and drained
1 Tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley and/or basil
sprinkle hot pepper flakes (optional)
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 top of cloves, exposing the individual cloves of garlic. Set on top of a piece of foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Place the garlic heads in a baking pan or ramikin; muffin pans work well for this purpose.
Combine sliced onions and eggplant in a roasting pan. Drizzle with olive oil and sprinkle with salt. Roast eggplant, onions, red peppers and garlic 40 minutes.
Meanwhile, add chopped tomatoes, parsley/basil, hot pepper flakes, balsamic, capers, olives, pine nuts, salt and pepper to food processor.
After eggplant, onions, red peppers and garlic are roasted, allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Add eggplant, onions, red peppers and garlic to food processor and pulse a few times until all ingredients are combined but still chunky.
Can be served immediately but if possible, cover and chill overnight. Flavors deepen when mixture is allowed to set. Serve eggplant caponata chilled or at room temperature.
Serve over crostini! (To make crostini: slice your bread or baguette, place slices onto a sheet pan, drizzle olive oil on top & season with salt. Cook at 375 until golden)
Buon Appetito!
