eggplant - The Kitchen Buzzz

In The Kitchen Buzzz’s kitchens, we use Muir Glen Organic Tomatoes® because of their natural, sweet flavor, minus the salty, acidy aftertaste.

Active prep time: 20 minutes
Inactive prep time: 20 minutes
Cook time: 15 minutes
Serves: 6 to 8

Ingredients:
2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste

1. Using a knife and working on a cutting board, trim and discard the eggplant tips.

2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.

3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).

4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.

5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.

6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent.

7. Add the reserved tomato juice, Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.

8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes.

9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.

Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.

To serve with Italian toasts, called “bruschette” – arrange Eggplant Caponata atop bruschette and serve immediately.

Red wine pairing: Chianti or Cabernet Sauvignon.

Stewed Okra

A few weeks ago, at the Santa Monica Farmers’ Market I heard someone ask, “How do you make okra?” This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

1. Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

2. Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

3. Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.