My friend Marie asked me if I would be interested in making eggplant caponata, a Sicilian specialty consisting of cubed, fried eggplant, celery, tomatoes, seasoned with a sweet and sour syrup of sugar and red wine vinegar, and olives and capers. My Sicilian grandma made an excellent one, but I never did get to write down the 'recipe'. I looked online and found one that sounded like what I remembered, and Marie and I got to work in her sunny, beautiful kitchen.
We salted and let the cubed eggplant rest to draw out excess water and bitterness.
Marie and I each prepped a different part of the recipe. All the veggies came from a roadside farm stand right near Marie's home in Monroe, NJ.
|Best, most sweetest watermelon I ever ate from Krackerjacks Farm Stand|
We also made roasted red peppers, my favorite to serve as an appetizer with fresh mozzarella and as part of an antipasto. They are wonderful to add to sandwiches, egg salad, and hummus.
Kitchen smelled so delicious while we worked!
I peeled and seeded 26 peppers. Marie bought a bushel full, a couple we had to toss and Marie put some aside to stuff.
|Easiest way to roast a large amount of peppers, under the broiler!|
When peppers are blackened, place in a large bowl and cover with plastic wrap. They will steam and skin is easy to remove and so is the stem with all the seeds attached.
We sterilized jars in the dishwasher on the sani-cycle
We had a fun day. Marie even made a delicious eggplant parmigiana for dinner the night before, and we enjoyed it for our lunch break.
Two city girls originally from Brooklyn, enjoying God's bounty and keeping our grandmothers' recipes alive.
Sharing with Seasonal Sunday, Tutorials, Tips & Tidbits, Bouquet of Talent, You're Gonna Love It, What's It Wednesday, From the Farm, Sweet and Simple Fridays, Full Plate Thursday, Foodie Fridays, and Home Sweet Home. Thanks to all our hostesses.
Note: Since we really used "culinary license" here, if you are interested in making these yourself, contact me and I will send you our "scrib" notes!