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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 eggplant into a smaller dice. The mild Anaheim-type chiles we have been getting in our share resemble sweet Italian frying peppers and are perfect in many Italian dishes.
- 3-4 medium green tomatoes
- 3/4 cup diced, stale bread
- 2 tablespoons cornmeal
- 1 teaspoon ground cumin
- 1 teaspoon ground dried oregano
- 2 tablespoons melted butter or oil
- 1/4 cup broth
- 1/4 cup shredded cheddar cheese
- 2 roasted green chiles, peeled, seeded and chopped
- Salt and pepper to taste
Using a paring knife, core the tomatoes. Use a teaspoon to scrape out remaining seeds and juice from inside of tomatoes. Sprinkle inside of tomatoes with salt and pepper. Place tomatoes open side up on a glass baking dish. Mix together diced bread, cornmeal and spices. Drizzle mixture with melted butter and broth, adding more broth or water as necessary to moisten mixture well. Combine mixture with shredded cheese and green chiles, then spoon into hollowed out tomatoes. Bake in a 375º oven for about 20 minutes, until filling is browned on top.
Submitted by Sara Jones, Tucson CSA