Appetizers for entertaining: Small, pick me ups for the perfect treat! Click for link to recipe.
Mini Pot Pies meat or poultry, with a vegetarian/vegan option
Roasted Vegetable Tarts with Pesto vegan
Mini Corn Fritters with Aioli Sauce vegetarian
Rainbow Latkes vegetarian
Mini Stuffed Peppers vegan
Caponata
Bring the hostages home.
Foodie Lit
After surviving abuse from her alcoholic but titled father, the death of her mother in childbirth and the manipulation of family friends, Ella Parker decides that a bit of dishonesty is called for. Alina Rubin's novel is filled with the intrigue of hidden identities, pain and betrayal and friendships and loyalty. We follow Ella on her journey of transformation, her external successes and her inner growth. This medical historical novel is part of the series, Hearts and Sails –no need to say goodbye to Ella and friends at the end of the novel!
A great choice for book clubs!
Caponata
Serves 4
2 small eggplants
¼ cup olive oil
1 medium fennel bulb, sliced thinly
1 celery stalk, chopped
1 small carrot, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
2 large plum tomatoes or 14 ounces canned plum tomatoes, chopped and juices reserved
¼ cup mixed olives, green and black, chopped
1 tablespoons capers
1 tablespoon sugar or honey
¼ cup golden raisins
½ teaspoon ground black pepper
Fresh basil leaves, chopped
¼ cup piñolis, toasted
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Cut eggplants in half. Leave unpeeled and cut into ¾” cubes. Place in a colander. Sprinkle kosher salt over the pieces and let sit in a sink or over a bowl for 30 minutes. Pat dry.
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In a large skillet over medium heat, add 2 tablespoons olive oil. Add fennel, carrots, and celery. Sauté until onion turns transparent. Add garlic and salt. Sauté until slightly browned. Stir to keep from burning.
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Add tomatoes, olives, capers and raisins. Lower to a simmer, cover and cook for 15-20 minutes, stirring occasionally.
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In a separate skillet, add 3 tablespoons olive oil. Turn heat to medium. Add eggplant, not crowding. You may need to cook in batches. Cook uncovered for 15-20 minutes, stirring to keep from sticking. Cook until eggplant is tender. Cover and turn off heat for 5 minutes.
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Add eggplant to onion veggie skillet and stir to combine. Tasted and adjust salt and pepper. Cook over medium heat for 5 minutes. Stir in fresh basil or parsley.
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Remove from heat and cool. Serve room temperature or cold.
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Serve on crusty bread, crackers or as a side dish to any grilled or baked meat, poultry or fish.
Note: I used a jar of mixed olives, rather than open several jars each of black and green olives. More economical, if you don’t go through jars of olives!
Expandthetable suggestions
Add cheese: Add Parmesan or Romano.
Spicier: Add chili peppers with the fennel and cook, for more heat.
Mushrooms: Substitute mushrooms for eggplant for another delicious update on this traditional dish.
Main course: Serve over pasta or spaghetti squash of choice.
Serve with a main course: Serve with grilled or baked meat, poultry or fish
Growing up in an Italian neighborhood in North Jersey, I did not think of Italian cooking as foreign cuisine but more what we all ate! Caponata, often called the Italian ratatouille, is a fabulous eggplant dish served as a side dish, a relish or a topping for pasta and other grains. It is served cold or at room temperature. I love this diversity of usage. As we enter a time of entertaining, we look for exactly this type of recipe. Make a lot, serve on top of pasta, as a side dish or on crusty bread as a snack or appetizer. This dish tastes even better after a day or too!