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The idea of making caponata with all of this bounty clicked this week. It's quick: dice any combination of Japanese eggplant, tomatoes, peppers, olives, mushrooms, and garlic. Chop some parsley, too. Add your sea salt, cracked pepper, crushed red pepper, and a good pour of olive oil. Toss it all together and bake the mixture in a rimmed pan for 20-30 minutes at 350 degrees. The meaty flavor and toothsome texture are a welcome addition to any Mediterranean-inspired meal. Caponata is good on French bread, with pasta, or on purple hull pea fritters.
2 comments:
This looks great! Awesome that you got the vegetables from your own garden. That's really the best way :) I am growing white eggplant, but it is taking forever!
Looks fantastic!
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