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Italian Eggplant with Peppers and Capers
This is an excellent sauce for pasta, but it would also be nice served over rice. If you want to use it as a topping for bread, chop the veggies into a smaller dice. You can use milder green chiles here or sweet peppers, or a combo of both. For an authentic Italian meal, add a tin of sardines for protein. Tuna or garbanzo beans are both good options too!
- 2-3 large tomatoes, diced
- 1 large or 3-4 smaller eggplant, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- About 1/2 cup diced pepper, hot and/or mild
- 1 generous tablespoon olive oil
- 1 heaping tablespoon capers
- 1/4 cup oil cured black olives, chopped
- 1/4 cup white wine or vermouth
- 1 can sardines
- Dash of balsamic vinegar
- Fresh basil, if desired
Heat oil in a pan over medium high heat. Add onions and eggplant and toss to coat. Stir after about 5 minutes, once eggplant has begun to brown on one side. Add garlic and peppers and cook a few more minutes. Pour wine or vermouth over veggies and cook until evaporated then add tomatoes and sardines or tuna, stirring well to combine. Cook until eggplant is meltingly tender and tomatoes are softened and falling apart. Add capers and olives and chopped basil if using. Add salt and a dash of vinegar to taste.
Submitted by Sara Jones, Tucson CSA