I thought of this while eyeing up some yummy eggplants at the market yesterday. For those who are fortunate enough to be harvesting some eggplants in their gardens right about now (my sister Maureen) this is quick, easy and delicious
2 large eggplants
1/4 C olive oil
3-4 plum tomatoes diced
2 cloves garlic (preferably roasted)
1/3 C sweet onion chopped
1 Tablespoon capers
Green olives or kalamata olives sliced
Salt and pepper to taste
Remove skin from the eggplant and slices wide slices. Line pan with foil and lightly grease with a Tablespoon of olive. Add all the eggplant slices and place under the high broiler till browned (this should take several minutes, but keep an eye on it as not to burn.) Turn and brown the other side. Remove from oven and cool. Chopped into diced pieces when cooled.
Take remaining oil in a skillet and heat. Add tomatoes garlic and onion and sauté for about 10 minutes stirring and breaking up the tomatoes slightly. Add in the eggplant, capers and olives.
Add the chiffonade at the end and remove from the stove. Season with salt and pepper to taste. Serve warm or cold with toasted crostini.
Much thanks to my friend Sara and her husband Chad who let me raid their garden on Sunday morning. I picked fresh mint, lemon balm, tarragon and basil. I also got some yummy yellow grape tomatoes and plum tomatoes. The grape tomatoes didn’t last very long while I drove home and the plum tomatoes are what inspired the caponata.
I made an infused tarragon and fennel oil that I am saving for a friend’s surprise party this coming weekend. I think I will surprise them as well and make some fresh baked bread. Sounds like yum-yum to me!
I also made an Indian drink called mint lassi. We spent a day at school making different Indian foods last week and this was my favorite. I think it stood out because it was so refreshing. It is a perfect summertime drink that is also amazingly good for your digestive tract. Mango is also a common variation that is said to be quite delicious as well. As I am hooked on the mint as of now, I will move on to the mango next time. Try it. You will not be disappointed.
4 oz. plain yogurt
4 oz. milk (1% or skim)
16 oz. crushed ice
Handful of fresh mint leaves
2 Tablespoon honey or agave nectar
Pace all ingredients in a blender and blend on high.
It’s all about the simplicity this week.
As I mentioned before, I am attending a surprise party this weekend. I am especially excited about attending this particular function for reasons I cannot share as of yet. I promised I would not leak any information till after the party. Next week’s blog will be all about the surprise. You won’t want to miss this one.