Caponata is a Sicilian dish that’s old enough and it’s history murky enough that I can call this dish Caponata too. Most recipes and histories of the dish agree on eggplants and capers being included in the relish. And that’s where I started. Lots of eggplants. Then I balanced it out with lots of other veggies and finished with some capers. I often serve this at a cocktail party next to some good baguette. It looks beautiful and offers an easy way to eat some veggies instead of just cheese and dessert. I always make it in large quantities as the leftovers offers endless leftover possibilities. Such as the “sauce” element in my Parmesan Chicken Quinoa Bowl. 1 yellow pepper; diced 1 bulb of fennel; diced 2 medium or 1 large eggplant; diced 1 yellow squash; diced 2 green zucchini; diced ¼ cup olive oil 1 teaspoon salt ½ teaspoon black pepper ¼ cup capers 1 tablespoon brine from capers Preheat oven to 400. Toss eggplant, fennel and yellow pepper in olive oil, salt and pepper. Roast for 30 minutes stirring every 10 minutes. Add the diced squash and zucchini. Roast an additional 20 minutes. The veggies should be very … Continue reading
Tag Archives: Vegetarian
I love soups. It’s true. I make a lot of them and I make them in large quantities and freeze half for a rainy day. For me, there’s nothing like this slow Oven Roasted Tomato Soup. I use lots of garlic and often keep it really plain. But you can season it any way you like. At the bottom I’ve included some ideas on how to really change the flavor. You could even make a large batch and keep it plain and then change it one cup at a time. No matter what you do, this Oven Roasted Tomato Soup is a classic. Ingredients: 6 pounds roma tomatoes (other varieties work too, but Romas are cheap and flavorful roasted in the winter) 2 medium onions 10 cloves garlic ⅓ cup olive oil 3 teaspoons salt 1 teaspoons pepper 1 cup white wine for bottom of pan 1 cup vegetable or chicken stock Good whole grain bread Parmesan Optional: Dried or fresh herbs (basil, tarragon, oregano, marjoram, thyme are all nice) Cream makes it extra rich Lemon zest from one lemon gives it a little kick. If you add lots of red pepper flakes and some dill it is reminiscent of … Continue reading
