Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.
Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Ingredients:
1 long eggplant
1 zucchini
1 yellow summer squash
2 tomatoes
1½ cup crushed tomatoes
1 small onion, chopped
2 garlic cloves, crushed
½ teaspoon dried thyme
½ teaspoon dried oregano
2 tablespoons fresh basil, chopped
1 tablespoon + 1 teaspoon olive oil
Sea salt and fresh ground pepper
Fresh basil leaves
Method:
1. In a small saucepan, heat 1 tablespoon of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes. Remove from the heat.
2. Preheat the oven to 350º. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices.
3. Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes. Take out of the oven and garnish with a few basil leaves on top.
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf rustic bread or focaccia, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta or fresh ricotta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.
2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread or focaccia with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.
3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta or dollop of ricotta on each. Garnish with the basil and season with additional salt and pepper to taste.
Summer Harvest Recipes
As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, dark red cherries, crisp lettuce greens, eggplant, summer squash and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus creamy feta cheese from Harmony Fields, farm-fresh eggs, fragrant herbs and garlic fougasse bread. Bon appetit!
Here are a few recipe ideas for the week:
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread with a poached egg.
