Eggplant Caponata

recipe

I get many of my recipe inspiration from blogs, twitter, or random google searches. Most of the time, if I’m craving a certain food, I’ll just type it into the EatingWell.com recipe database and see what they recommend. But every so often, I tear out recipes from good ‘ol fashioned magazines (I subscribe to Eating Well and Whole Living) and tack them onto my fridge to try later on. This one for Sicilian Caponata from Eating Well hasn’t been hanging out on my fridge for very long (it’s from the Sept/Oct 2011 issue) but it was high time I made it, with some minor tweaks.


celery

  • Ingredients:
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 pound eggplant (see Tips), peeled and diced
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 head of celery stalks (about 8-10) diced
  • 16 ounce container of cherry tomatoes
  • 1 tsp sugar
  • 1 tablespoon red-wine or white-wine vinegar, or more to taste
  • 1 teaspoon kosher salt
  • 10 large pitted green olives, quartered
  • 1 tablespoon capers
  • 2 tablespoons chopped fresh basil
  • For preparation instructions and the original recipe, click here.

eggplant



tomatoes


olives

I’ve been fighting a cold so I didn’t have a huge appetite, and really just wanted a bowl of the caponata with some crackers. This recipe is technically an appetizer recipe, something you’d top bread or crackers with, but I wanted a big bowl of it. I needed all those nutrients to pump up my immune system. Kapow! On the side I had some crackers with a walnut basil spread I made (no measurements, just walnuts, the remaining basil, nutritional yeast, lemon juice, and salt in the VitaMix).

How do you keep track of your recipes? In a binder? In your email? Do you stick with cookbooks?

caponata

crackers

P.S. Today is 11/11/11. Are you making a wish?! For as long as I can remember remember, I’d make a wish when the clock says 11:11. But since the calendar says 11/11/11 today, I’m going to make a big wish. Whose with me?!

leave a comment

Pomegranate Glazed Roasted Vegetables with Marzetti Simply Dressed

Pomegranate Glazed Roasted Vegetables with Marzetti Simply Dressed

Recently my parents, who lost power for a few days due to the unusual October snowstorm in New England, gave us some of their refrigerator-only foods so they wouldn’t go to waste with the power outage. Included in the grocery goodies were two 20 ounce containers of pre-cubed and peeled butternut squash. When it comesshow me more

My Fat, Sick and Nearly Dead Review

My Fat, Sick and Nearly Dead Review

Almost two weeks ago I hopped on a plane to vacation with three of my very best friends from grad school for a long weekend in Sedona, Arizona. Of course, amidst hiking in the red rocks, wine tasting in the vineyards, and browsing the shops in town, we talked nutrition. Of course we talk nutrition.show me more