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Featured recipe
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SICILIAN EGGPLANT CAPONATA
Ingredients: |
- 1 large chopped eggplant
- 4 TB extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup celery, diced
- 3 large Roma tomatoes, chopped
| - 2 TB capers in salt, washed and drained
- 1/4 cup lightly toasted pinenuts
- 1/3 cup red wine vinegar
- 1/2 tsp dried red pepper flakes
- sea salt, to taste
- 1/2 cup green Sicilian olives, minced for garnish
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Preheat oven to 400°F. Toss the chopped eggplant with 2 tablespoons of olive oil and sprinkle with "italian sea salt" to taste. Spread the eggplant in one layer on a baking sheet.
Bake the eggplant for 25 minutes or until tender.
Meanwhile, sauté the onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Add the tomatoes and the eggplant. Continue to cook for 3 minutes. Add the "capers in salt", "pinenuts", vinegar and red pepper flakes. Cook for 8 to 10 minutes, stirring often, until the tomatoes are tender and the vegetables are melding together.
Season to taste with sea salt. Garnish with minced olives.
Serve at room temperature over grilled bruschetta.
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