A Recipe for Delicious Eggplant Caponata

For some reason I have literally been craving this caponata. Good thing it is loaded with vibrant ingredients which are really good for you like garlic, celery, fresh tomatoes and olive oil. Caponata is actually considered a Sicilian salad which can be served on pasta, as a side dish, or the way I have been enjoying it, on toasted rustic bread. 

The ingredients are rather simple...you will need...

EVOO for sauteing

2-3 cloves of garlic, minced

1 medium onion, chopped

2 ribs of celery, chopped

1 tsp fresh thyme or 1/2 tsp dried

1 large eggplant cut into 1 inch cubes

3 tomatoes chopped or a 14 1/2 oz can of diced tomatoes

1/2 cup toasted pine nuts

1 tsp cinnamon

1 tsp. cocoa powder

2 T sugar

1/4 -1/2 tsp cayenne pepper

salt and pepper to taste

grated Asiago cheese

Begin by sauteing garlic, onion, celery, eggplant and thyme in a deep pan with a bottom covering of EVOO which is has been heated to almost smoking. Reduce heat and cook about 5 minutes and then add the tomatoes, pine nuts, cinnamon, cocoa powder, sugar and cayenne pepper. Season with salt and pepper and cook for another 5 minutes. Remove from  heat and serve on toasted bread with grated Asiago cheese. Make this a day ahead...it is even better after the flavors marinate together for a while.

Caponata is great for a quick evening dinner or a hearty winter lunch. You can also top a piece of crusty bread and serve as an appetizer. 

XO

Sharing this post a link parties hosted by these wonderful blogs...

A Stroll thru Life

PS...Don't forget to stop by and check out the Thanksgiving blog hop being hosted by Sherry from  No Minimalist Here which starts this Wednesday, November 11th and will go thru to Friday, November 13th featuring this fantastic blog line up!

Wednesday 

No Minimalist Here

Uptown Acorn

The Vintage Nest

Dixie Delights

Thursday

Common Ground

Housepitality Designs

The Essence Of Home

Northern Nesting

Friday

Miss Kopy Kat

21 Rosemary Lane

A Stroll Thru Life

All About Vignettes

White Bean and Roasted Garlic Hummus

I love all types of hummus and just recently I was over a friend's house for a jewelry demonstration, (Yes I did get a little bauble for mother's day) and she was serving this beautiful white bean hummus from a local gourmet shop. So of course knowing me as you may, I had to do a little research on the old net looking for a white bean recipe I'd like to try. 

I found this recipe over at the blog SavorySimple, only the recipe there called for Tahini which I did not have in the house. No worries...I made the hummus without it and it came out yummy. The ingredients are pretty simple, all you need is a can of cannelloni beans, one whole bulb of garlic, olive oil, water, juice from one lemon and some salt and pepper. 

• 1 whole bulb garlic
• 1 tablespoon extra virgin olive oil
• 1 15.5 ounce can cannelloni beans
• ¼ cup extra virgin olive oil
• Juice of 1 lemon
• 1/4 cup water
• Sea salt and pepper to taste
• If you want to add the tahini you will need 1/2 cup.

Slice off the top of the garlic bulb so that all the garlic cloves are visible. Place bulb in a small oven proof bowl like a ramekin, drizzle a little olive oil over the top and season with salt. Place in an oven set at 400 degrees Fahrenheit for about 30 minutes, remove from oven and let cool. Once cool squeeze the garlic out of their skins into a small bowl and mash with a spoon.

Place all ingredients in a food processor or blender and blend until smooth. Season with salt and pepper. 

I like this served with a mild black bean chip or with some fresh veggies! 

Wishing you all a wonderful weekend!

XO

Linking this post to parties over at these wonderful blogs...

Savvy Southern Style

My 1929 Charmer