Saturday, July 10, 2010

Raised Bed Caponata

All of this came from the 4'x8' raised bed we built earlier this spring. The promise of really good tomatoes finally trumped front-yard aesthetics and concern about what the neighbors would think. (Backyard partial shade just wasn't going to cut it.) Now many of the neighbors actually want to pick everything for themselves, they tell us. They really seem not to be joking about this.

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.


Carissa said...

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!

Bianca said...

Looks fantastic!