Caponata , on Everything!

One of my favorite things about Summer is fresh produce. I love nothing better than a fresh market basket to bring home and cook up. My tendency is to go Italian. I love tomatoes, herbs and olive oil.

Eggplant is the purple nemace from my childhood. Now I find I can make it in so many tasty and unique ways. It seems to grow so well here in the Central Pennsylvania soil. So, as the PA Dutch say, WASTE NOT WANT NOT! Gather it when it is on sale and plentiful. So lets make this tasty “salad”.

I start by warming a LARGE frying pan with a thin layer of olive oil and minced garlic. When I am making any dish starting this way , the more garlic the better. I often can use up to 7 cloves. Once you have the Garlic Oil ready, you are ready to add your onions. My preference for this dish is always RED onion. They are colorful, sweet and hold their integrity in the dish. If I have a red , orange or green pepper I add it to the dish as well. Both the onion and the pepper need to be in a rough chop. Finally comes the star of the show. Leaving the skin on , chop the eggplant into one inch cubes. Eggplant will get watery if you add salt, hold that until the end. After adding the eggplant to the pan, drizzle with more olive oil , stir it all together and cover the pan. I watch the pan stirring in 3 minute increments. Once you have all the ingredients in and cooked, herb time has arrived. Your ingredients should not be mushy, FORK TENDER! I always use fresh, because I have them. Parsley, Oregano, Basil and now salt to taste. This can be served warm alone, an amazing pasta addition, meat topper or I have even had it with eggs. As you can tell I love my Vegetables.

ANYONE CAN COOK, now you can make Eggplant!

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