Archive | Eggplant

Caponata – Eggplant Relish

from  thatsmyhome.com 1/4 c. olive oil 1 lg. onion, chopped 1-1/2 c. celery, coarsely chopped 2 cloves garlic, crushed 2 c. peeled and diced eggplant 1 lg. red or green pepper, chopped 1/2 c. chopped black olives 2 tbsp. capers 4 lg. tomatoes, chopped 1 8-oz. can tomato sauce 1/4 c. red wine vinegar 1/4 c. sugar (or less of honey) 3 tsp. chopped fresh basil pepper to taste Heat oil in lg. fry pan – when hot, add garlic, onion and celery; sauté till soft.  Add tomatoes, eggplant and pepper and sauté 10 minutes. Add rest of ingredients, lower heat and simmer for 20 minutes or more. Should be thick and condensed. Chill. Serve at room temperature with crackers or good Italian bread.

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Roasted Eggplant Soup

Adapted from Bon Appetit Serves 4 3 medium tomatoes, halved 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used all that was in the basket) 1 small onion, halved (eh, mine was medium) 6 large garlic cloves, peeled 2 tablespoons olive oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried 4 cups chicken stock or vegetable broth 1/4 cup heavy cream (you can add more to taste, or skip this entirely) 3/4 cup (about 3 1/2 ounces) crumbled goat cheese ( I substituted this for the curly cress) Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones if you, like me, have a tiny oven. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Bring chicken or vegetable stock to a boil. Remove from oven and scoop into a large saucepan or soup pot. Add the rest of the vegetables, the thyme and then reduce to a simmer. Cook until onion is very tender, about 45 minutes (mine took longer). Cool slightly. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve in four bowls, sprinkled with curly cress.

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions