OK - ratatoulle - well the zuchinni and tomato reminded me of another recipe.Evo said:I will be planting the usual bell peppers, zuchinni and tomatoes for ratatoulle. Summer squash, maybe cucumbers.
I hope I can keep the birds away from the peaches long enough to get some this year. Maybe I'll do some cauliflower, I need to put those in now though.
Caponata (also mispelled as Caponato or Capanato)
I lifted this from a FOX TV station, but I can't make myself post the link. :shy: :uhh:3 Tablespoons olive oil
4 celery stalks, chopped
1 medium onion chopped
4 medium eggplants, chopped into bite-sized pieces
½ cup sliced green olives
2 Tablespoons chopped or sliced garlic
4 Tablespoons tomato paste
Capers to suit
Seasoning to suit
In a large pan on medium heat, sauté onions and celery until tender. Add eggplant cubes and cook until tender, about 20 minutes, stirring occasionally. Add capers and green olives just before eggplant is done. Stir in tomato paste and garlic until everything is covered. Serves four.
Another recipe -
http://www.cooks.com/rec/view/0,1918,152191-225198,00.htmlCAPANATO (Sicilian Eggplant)
1/4 c. olive oil
2 med. eggplants, unpeeled, cut into 1 inch cubes
2 tbsp. olive oil
2 med. onions, finely chopped
1 lg. garlic clove, minced
2 stalks celery, chopped
1 tsp. salt
Pepper, to taste
2 c. stewed tomatoes, undrained and chopped
1/2 tsp. dried basil
1/2 tsp. oregano
10 black olives, chopped
2 tbsp. chopped walnuts
1/4 c. vinegar
1 tbsp. sugar
Heat olive oil and saute eggplants (use more oil if necessary). When eggplant is cooked and tender, transfer it to a dish and set aside.
In 2 tablespoons olive oil saute onions, garlic and celery until onions are soft. Return eggplant to pot and add remaining ingredients. Simmer for 15-20 minutes. Capanato should be thick but not dry. Add a little water if mixture is too dry and cook a little longer if it is too wet. Serve chilled or at room temperature. Serves 6-8.
One of the ladies in the office where I work makes this and it's really good. :tongue2: <- that's for the caponata, not the lady, although she is attractive.
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