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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.

Farm update for the week of November 13November 13th, 2017

And now, a few words from Farmer John Krueger.....    Hello Everyone, So we have arrived at the end of another CSA season; a sad time for many of you and perhaps a relieve for some of you as

Week 24 Pickup on 11/15/2017November 13th, 2017

LOCATION: The location for your pick-up is at the garage east of the OLC Church at 120 Sussex St,.Jersey City. TIMES: Your share will be ready for you at 5:30 pm and member pick-up ends at 8:00 pm. At

Farm update for the week of November 6November 6th, 2017

Here's our weekly update from Farmer John Krueger: Hi Folks, So We’ve enjoyed a very mild fall thus far but it seems that is about to end. We are expecting frost every night this week and temps

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