Eggplant Caponata
Makes 4 servings
Ingredients
-
2 Italian eggplants, about 2 lbs
-
8 tbsp. olive oil divided
-
1 onion diced
-
2 stalks celery diced
-
4 large tomatoes (1 lb), diced
-
1/2 cup green or black olives whole or pitted
-
1-2 tbsp. capers
-
2 tbsp. granulated sugar
-
4 tbsp. red wine vinegar
-
salt and pepper to taste
-
handful fresh basil leaves chopped or hand torn
Instructions
Cut the eggplants into approximate 1 inch cubes. Place in a large bowl, salt generously and cover with water. Let sit for 30 minutes to 1 hour. Drain, rinse and pat dry.
Preheat oven to 400F and cover 2 baking sheets with parchment paper. Distribute the eggplant cubes in the pans and toss with 3 tbsp. of olive oil in each pan. Bake for 30 minutes, tossing halfway through cooking.
Meanwhile, in a large skillet heat 2 tbsp. olive oil on medium-high heat, add onion, cook for 3 minutes. Stir in celery, add a pinch of salt, lower heat, cover the pan and let the celery cook for 5 minutes.
Uncover, increase heat to medium-high, add tomatoes and cook for 5 minutes.
Stir in olives, capers sugar, red wine vinegar and simmer for 5 minutes.
Stir in the roasted eggplant and continue to simmer for 5 more minutes. Adjust the seasoning, if necessary.
Remove from heat and stir in the basil.
Recipe from Mangia Bedda
Pasta with Tomatoes & Garlic Sauce
Makes 6 servings
Ingredients
-
3 tablespoons butter
-
1 tablespoon olive oil
-
6 cloves garlic, minced
-
1 teaspoon dried oregano
-
1 pint grape or cherry tomatoes
-
¼ cup white wine
-
⅓ cup heavy cream
-
8 oz. penne pasta, cooked according to package directions until al dente
-
3 tablespoons fresh basil, julienne cut
-
¼ cup grated Parmesan cheese
-
Kosher salt
-
fresh cracked pepper
Instructions
Heat butter and olive oil in a large saute pan over medium-low heat until butter melts. Add garlic and oregano and cook for about a minute, stirring frequently.
Then add tomatoes and white wine along with a pinch of salt and pepper. Bring to a simmer.
Simmer over medium to medium-low heat for 6-8 minutes or until cherry tomatoes begin to burst.
Remove pan from heat and stir in heavy cream. Add pasta and toss to coat evenly. Season to taste with salt and pepper.
Garnish with fresh basil and Parmesan.
Recipe from Midwest Foodie Blog
Jalapeno Popper Corn Salad
Makes 8 servings
Ingredients
-
1 medium onion, quartered
-
2 jalapeno peppers
-
1 cup sour cream
- 1 cup mayonnaise
- 2 ounces cream cheese, softened
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups fresh corn (about 8 ears), cooked and cooled
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup crumbled cooked bacon, divided
Instructions
Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.
Combine the next 9 ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
Recipe from Taste of Home