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Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

CSA Info SheetDecember 20th, 2018

    Season’s Bounty Farm & CSA A Summer’s Supply of Fresh Vegetables   Spring will be here soon, so here is the info sheet with all the details for the upcoming 2019 v

Fresh From the FarmDecember 20th, 2018

  Here is a list of some of the restaurants and other locations we sell to: Local Chop & Grill House Bella Luna  A Bowl of Good The Little Grill Friendly City Food Coop Wood's Edge Farm

Market pageDecember 20th, 2018

We sell our produce, flowers and meat Saturday mornings at the Harrisonburg Farmers Market located in the Turner Pavilion, downtown Harrisonburg  at 228 South Liberty Street.

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