Monday, June 09, 2008


I prepared lunch for a denominational workshop last Saturday and came across a couple of good recipes I adapted for the meal, which was different kinds of salads. They felt worth sharing.

2 lbs. eggplant, cubed
Put the eggplant cubes in a colander, sprinkle with salt, toss and set aside to drain.
2 medium zucchini, cubed
1 red pepper, julienned
olive oil
1 sweet onion, julienned
Heat three tablespoons of olive oil in a saut̩ pan and cook the zucchini and pepper slices at fairly high heat until the zucchini is slightly browned Рabout five minutes. Transfer to a bowl. Add another tablespoon or so of oil to the pan along with the onion slices and saut̩ on medium heat until the onion is soft and translucent Рabout six minutes. Add the onion to the bowl with the squash and peppers.

Rinse the eggplant and pat dry. Add 1/4 cup of olive oil to the pan, bring it to a fairly high heat and brown the eggplant. You may have to do this in a couple of batches. Add more oil with each batch. Drain on paper towels.

Put everything but the eggplant in a large saucepan or soup pot, bring up the heat and add
1 14 oz. can of crushed tomatoes
1/4 cup water
3 tablespoons red wine vinegar
2 tablespoons sugar
4 tablespoons capers, drained
1 small jar manzanilla olives stuffed with pimentos (about two dozen)
3 tablespoons pine nuts, toasted (optional)
Bring to a boil and then reduce to a simmer for about ten mintues. Remove from heat and cool. Cover and leave in the refrigerator for twenty-four hour to let the flavors absorb. Serve at room temperature. Just before serving, taste to season and add salt and pepper as you wish, along with a little more red wine vinegar.

Serves 8.


1 Comment:

Heidi Renee said...

oh my, this looks divine!