Sides

Caponataඞ

Inspired by and adjusted from Eggplant Caponata With Raisins (also in video recipe form).

Notes:

• The flavors will meld together and change the taste profile for the next day. Of course, it can be eaten right away too!
• Before roasting you can salt the eggplant pieces for 30 minutes. The salt will release moisture from the eggplants and allow them to cook quicker in the oven. Using a paper towel, pat dry the eggplants with a wiping action to remove some of the salt before roasting.
• The texture of the caponata is really a personal preference. If you like it on the softer side, saute the veggies a little bit longer and/or cut them smaller. Conversely, just cook them for a few minutes if you want the celery and onion crunch.

Possible additions:

• Add some zucchini to this caponata for a nice twist.
• Use 1-2 large bell peppers, cut up into bite-size chunks for added texture and flavor.
• Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.
• Saute 3-4 chopped anchovies until they melt with the celery and onion.
• Mint and basil are excellent additions!

Instructions:

1. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.
2. Place all the cut eggplant into a large glass bowl and toss with a 1/2 cup of olive oil, a tsp of kosher salt and a 1/2 tsp of black pepper. Use enough oil to coat all the pieces.
3. On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.
4. While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.
5. Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.
6. Toast a 1/4 cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.
7. In a large pan saute the onion and celery for a few minutes in a 1/4 cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.
8. Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.
9. After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.
10. To the pan add 1 cup of pitted good quality green olives, an 1/8 cup of rinsed capers Also, add 1 Tbsp of sugar and a 1/4 cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.
11. Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.
12. Finally, add a 1/4 cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

Cauliflower with cheeseඞ

1. Boil the cauliflower for 5 minutes and preheat the oven to 180 degrees.
2. Mix the spices, olive oil, honey and lemon juice in a bowl.
3. Cover the cauliflower with the mixture and bake at 180 degrees for 15-20 minutes.
4. Grate Gruyere and Emmental cheese and add to the cauliflower with lemon peels. 5 minutes in the oven

Couscousඞ

Piri piri sauceඞ

French dipඞ

1. Put the butter and onion in the pan with the mushrooms.
2. Add garlic, thyme, flour, red wine and heat until half of the wine is gone.
3. Add beef broth, demi-glace and reduce by a third.
4. Chop in the tarragon.

Jerk seasoning mixඞ