Happy Sunday everyone! WOW is it HOT out. We literally did nothing today besides attend Church, because strolling around in 90+ degree weather with a baby is no joke. Instead, we stayed inside with the a/c blasting, and got creative in the kitchen. Nick’s Aunt was so gracious to bring over some fresh produce from a farm sharing package she received through Fresh Direct. It’s an amazing deal, featuring a diverse, rotating selection of around 8 seasonal vegetables and herbs. We had some of the freshest tasting garlic, onions, and mint leaves we have ever tasted!! I added the link on Fresh Direct’s website for you to check it out…..Hepworth Farms produce package.
Since Eggplant was one of the items we received, we decided to make Eggplant Caponata. Holy Smokes was this AMAZING. Have ya’ll ever tried green greek olives? I mean, I knew they existed, but I certainly never cook with them, and boy did they add a lot of flavor. This would be a great dish to serve when entertaining guests because very few ingredients go a long way. Or, if you are feeling super lazy like us today, you could eat this as your entire dinner, served with toasted pitas of course.
Charlotte is a standing machine lately. She loves to give me heart attacks 99 times a day, climbing on anything and everything she can get her hands onto. It’s SO fun to watch her explore and take in the world. We are working on our finger foods. She’s loving yams and white beans as of late, however she would pick out all the puffs out of the line up first on any given meal.
Eggplant Caponata: serves 6-8
- 1 large or 2 small eggplants (unpeeled, chopped into 1/2 inch cubes)
- 1 medium onion (chopped into 1/2 inch pieces)
- 2 red peppers (chopped into 1/2 inch pieces)
- 1 large tomato (diced)
- 1 bunch parsley (chopped)
- 1 bunch mint (chopped)
- 2 tbsp capers (drained)
- 1/3 cup feta
- 1/2 cup chopped green olives
- 2-3 cloves garlic, sliced thinly
- 1 tbsp oregano
- 2 tbsp ras el hanout (otherwise 1 tsp cinnamon, 1tsp cumin, and 1 tsp paprika)
- 1 tbsp chili flakes
- Extra virgin olive oil
- 2 1/2 tbsp red wine vinegar
- Juice from half a lemon
- In a large pot, heat 4-5 tbsp extra virgin olive oil over medium heat (we actually used the olive oil the olives were packed in… we got fresh green Greek olives). Add eggplant, onion, and red peppers and cook until eggplant is browned and soft, ~10-12 mint.
- Add the tomatoes, capers, vinegar, and spices (but not parsley or mint). Simmer covered over low heat until eggplant is very soft, ~12-15 mins. Add a little water if all the water from the tomato evaporates. Add salt & pepper to taste. Allow to cool to room temperature.
- Add parsley, mint, lemon juice, and feta, combine everything. Add salt, pepper, and more lemon juice to taste.