2007 - Week 16
Eggplant Relish (Caponata)
3 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, finely minced
Kosher salt and freshly ground pepper
1 medium eggplant, cut into ½-inch cubes
6 plum tomatoes, finely chopped
¼ cup red wine vinegar
¼ cup walnuts or pine nuts
¼ cup pitted green olives, chopped
¼ cup raisins
2 to 3 Tbsp. sugar
2 Tbsp. capers, drained
¼ cup chopped fresh flat-leaf parsley
Heat oil in a large skillet over medium heat. Add onion, season with salt & pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the garlic. Cook a couple minutes more. Add eggplant & tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes. Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes. Remove from heat and let cool to room temp. Mix in the parsley. Season w/ salt & pepper to taste. Relish can be refrigerated, up to 5 days.
Vegetable Cabbage Soup
Makes 6-8 servings
1 Medium turnip, chopped 1 tsp. seasoned salt
¼ tsp. thyme ½ tsp.seasoned pepper
¼ tsp. marjoram leaves 1 ½ to 3 lbs. green cabbage, shredded
5 pts. Chicken broth 1 cup carrots, sliced
1 Tbsp. butter 2 medium potatoes, cut into chunks
1 Tsp. vegetable oil ½ cup celery, sliced
¼ tsp. caraway seeds 1 large onion, chopped
In a large pot, heat butter and oil, add vegetables and stir-fry until cabbage wilts. Ad remaining ingredients and bring to a boil. Lower heat and simmer until vegetables are tender. Adjust seasonings to taste. Continue cooking 35 to 45 minutes, stirring occasionally.
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