- 1 small eggplant cubed
- 1 onion chopped small
- 3 cloves of garlic chopped
- 1 stalk of celery chopped small
- chili pepper or a pinch of red pepper flakes
- 1 tsp capers
- 1 roasted pepper chopped
- 2 tbl raisins
- 1/3 cup balsamic vinegar
- 1/4 cup tomato sauce
did anyone realize i have been blogging a year! a whole year!!!
it’s been a year since i have started and i’ve grown a lot. my first blog post was about chai. i was using my camera phone to take pictures because taking out my camera with 2 kids under the age of 4 was never going to happen. things changed, my son turned 5 recently and my daughter is 16, um, i mean 2.5. i can go to the bathroom by myself now as well as cook a whole meal at dinner time rather then intermittently during the day.
if you could believe it i was shy once (i still am). it was hard for me to open up to you (you know, you people reading this) and get in a groove. i kept it going though and in no time got into a rhythm. i love it, i look forward to sitting in front of my computer now and writing to you every day. i think about it all the time. i’m constantly growing, becoming more comfortable in my kitchen and loving life.
thank you for reading! after thanksgiving i am going to really celebrate. look out for a give away coming soon. i can’t tell you what it is yet (i’ll give you a hint or two soon). meanwhile, over the next week and a half i am going to help you plan thanksgiving. right now, it’s all i can think about.
i have some great app recipes i have been working on as well as sides and desserts. i am really excited this year, i am going to try some out some new ideas, my kids are even begging me to help (i could always use a helper).
so let’s get this underway. let’s start with apps. this is one of my new favorites. i was at tarrymarket last week and came across a little container of eggplant caponata, i was smitten. i grabbed it as well as some bread and went home and feasted.
last night i sat at my kitchen counter staring at the empty container that was sitting in my fridge crushed. then i saw the eggplant and i knew i could put it together.
this would be a great app for thanksgiving. serve it in a bowl with a loaf of fresh cut up bread or even crackers (i would recommend the bread though). it’s easy, it’s delicious and it’s definitely a keeper.
eggplant caponata
- using a saute pan, heat up about tbl olive oil. Add onion, celery, garlic, eggplant, chili pepper (or pepper flakes) and saute for about 5 minutes.
- at this point, add vinegar, roasted pepper, capers and raisins, keep cooking for about about a minute. Add tomato sauce, mix and cook for another 5 minutes.
take off the burner, set aside to cool.
this should be served at room temperature, although i just ate some right out of the fridge and it was heavenly (tastes even better the next day).
this is a must make to start off my guests on thanksgiving. it’s also a very good meal for meatless monday!
