Recipes with 'Eggplant'

Caponata

Caponata is a Sicilian eggplant dish.

4 tbsp olive oil
1/2 round onion diced
6-7 leaves of collard greens or kale stems removed
1 lb. eggplant diced salted and drained
1 can diced tomatoes
1-2 cloves garlic crushed
3 tbsp balsamic
1 tbsp sugar
2 tbsp capers rinsed
12 olives
salt & pepper to taste
4 tbsp Italian parsley chopped

Heat the olive oil in a large skillet, sauté the onions and garlic together till translucent. 
Remove the stems from the collard greens or kale and coarsely chop, add to the pan and sauté till soft.
Remove from the pan. Add more olive oil and heat. Brown the eggplant then add back in the collard greens, the capers and the olives. A little cheat is to get your favorite olives and some capers from your favorite olive bar, then you only have to use what you buy. Mix together and add the tomato, sugar and balsamic. Cover the skillet and reduce heat and let it simmer for 10-15 min. stirring occasionally. When ready to serve take it off the heat and sprinkle liberally with parsley. Eat with some crusty bread and your favorite cheese.

Thanks to CSA subscriber Pomai Jones for this recipe.

Farm Stand Stir Fry

1/4 Cup extra virgin olive oil
1 Organic eggplant diced
1 Cup organic beet greens, chopped
1 Cup organic collard greens, thick stem removed, and
  chopped
1/2 Cup sweet Maui onion, sliced
2 Cloves, organic garlic
1/2 Head organic purple cauliflower, floret broken in to  
  Small pieces
Pinch of thyme, basil
1   Teaspoon lemon zest
1/2 Lemon, juiced
Heat oil in sauté pan, add eggplant, and cook until golden brown.  Add greens, onion, garlic and cauliflower, cook until cauliflower is fork tender.  Add thyme, basil, lemon zest and juice. Serve and feel good about what you are eating.

This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier