It’s been a while since I posted a recipe and after my trip to Greece I’ve decided to refocus this category for a bit and feature healthy (and tasty) dishes that you can easily recreate for this summer season!
Last weekend I attended an afternoon picnic in Central Park with a big group of friends. In talking with the hostess, the lovely Sarah Spigelman, I decided to bring eggplant caponata, a dish I had enjoyed while sitting beachside in Greece.
While it may be a weird picnic offering, it was a hit and a perfect pairing with hummus and pita chips. Of course I enjoyed it on its own and when I made the dish portioned it out into two sections, one for me to eat at home and one for the picnic. I heated and served under chicken and fish and also folded into wild arugula and topped with feta for a quick salad!
- 1 red onion, diced
- 4 stalks celery, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- 4 TBL golden raisins
- 1 TBL chopped oregano
- 1 TBL cider vinegar
- 1 TBL capers
- Olive Oil
- 1/4 cup water
- Fresh Basil, torn for garnish
- In large high rimmed skillet sweat onions in olive oil until tender, about 3 minutes
- Add celery and eggplant and saute for 4 minutes
- Add bell pepper and saute for 3 minutes
- Add raisins, oregano and water and simmer for 8 minutes
- Add tomatoes, vinegar and capers and cook till mixture is tender, about 5 minutes
- Season with salt and pepper to taste and garnish with torn basil