Eggplany Caponata
Makes 12 servings
2 tablespoons olive oil
1 pound small eggplant, cut into 1/2-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup water
⅓ cup dry red wine
1 bay leaf
2 tablespoons white sugar
3 tablespoons capers, drained
2 tablespoons red wine vinegar
Instructions
Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Recipe from All Recipes
Mediterranean Baked Sweet Potato
Makes 4 servings
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4 medium (~1/3 lb each) sweet potatoes*
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1 15-ounce can chickpeas (rinsed and drained)
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1/2 Tbsp olive oil
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1/2 tsp each cumin, coriander, cinnamon, smoked (or regular)
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paprika
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1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE -
1/4 cup hummus (or tahini)
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1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
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3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
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3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
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Water or unsweetened almond milk (to thin)
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Sea salt to taste (optional)
TOPPINGS optional -
1/4 cup cherry tomatoes (diced)
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1/4 cup chopped parsley (minced)
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3 Tbsp finely chopped red onion
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2 Tbsp lemon juice
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Chili garlic sauce
Instructions
Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size). Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes.
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) with lemon juice and set aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
Recipe from Minimalist Baker
Roasted Grape Tomatoes
Makes 8 servings
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2 pints grape tomatoes
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6 garlic cloves, smashed
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1/4 teaspoon crushed red pepper
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2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo, divided
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Kosher salt
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Freshly ground black pepper
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1 sprig fresh rosemary
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1 sprig fresh oregano
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8 (3/4-inch) slices of ciabatta
Instructions
Preheat the oven to 400°F. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper, and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes.
Reduce the oven temperature to 350°F. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt, and serve.
Recipe from Food and Wine