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This recipe sums up late summer vegetables here in North Carolina. The flavors all fit so well together, even though I forgot a few ingredients. It was so good, I think I’m going to make it again next week!  It is adapted from one of my favorite cookbooks Local Flavors by Deborah Madison.

1 1/2 pounds eggplant, peeled and sliced to 1/2 inch thick (about 1 big eggplant)

2 bell peppers (yellow, orange, or red, or a mix)

olive oil

1 onion, diced

2 garlic cloves, minced

1/3 cup chopped parsley

2 pounds ripe tomatoes, peeled, seeded, and chopped

1/4 cup Kalamata olives, chopped

1/4 cup Sicilian olives, chopped

3 tablespoons capers

1 tablespoon dried oregano

sea salt and ground pepper

1 pound whole wheat spaghetti

Parmigiano-Reggiano or Romano for grating

Preheat the broiler and brush a sheet pan lightly with olive oil, arrange the eggplant on it and brush the tops with more oil. Broil on both sides until browned, about 15 minutes per side. Remove and cut into strips.  Lightly oil the peppers, then broil, skin side up, until blistered. Stack them on top of one another and cover with a bowl or plate to steam for 15 minutes. Peel of the skin and dice.

Heat about 2 Tablespoons of olive oil in a large pot. Add the onions, peppers, garlic and parsley. Saute over medium high heat until the onions and peppers are softened, about 5 minutes.  Lower the heat and add the eggplant, tomatoes, olive, capers, oregano and about 1/2 cup water or juice from the tomatoes. Season with salt and pepper and let simmer for 30 minutes.

In the meantime cook the spaghetti. When it’s all done, top the pasta with the vegetables and grated cheese. Yum! I served this with some roasted asparagus (yes it’s local – I was just as surprised as you are).

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