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Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

Latest news from Farmer John (good news)April 9th, 2020

Hi Everyone, I hope you are all well and managing alright during these difficult and stressful times. I wanted to share some good news with you; such a precious commodity these days. Last Wednesday I

Update from the farm: Good news!April 3rd, 2020

Good news!  The US embassy in Guatemala sent Farmer John an email informing him that United Airlines had scheduled 2 flights from Guatemala. He was able to book seats for 11 of his workers, and t

News from our Farmer (3/31/2020)April 1st, 2020

Hello members, Hello Everyone, I hope that all of you are well and are staying safe and as secluded as possible. In a normal year I would be telling you that we have been busy in the greenhouse (which

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