Method

Method: In a large 12 to 14-inch sauté pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pumpkin, pine nuts, raisins and chili flakes and sauté for 4 to 5 minutes until pumpkin is al dente.  Add eggplant and garlic and sauté for a few more minutes.  Add the thyme, tomato sauce and bring the mixture to a boil. Lower the heat and simmer the mixture for 5 minutes. Chill for 2 hours. 

Best when made the night before and served at room temperature. 

Yields: 8 servings
 

Challah Bread

Preheat grill on high

Brush all slices with olive oil and grill lightly on both sides.

 *Spoon Caponata onto freshly grilled bread and serve as an appetizer.

Basic tomato sauce:

• 1/4 cup extra-virgin olive oil
• 1 local yellow onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, grated
• 8 peeled and seeded Roma tomatoes, crushed by hand and juices reserved
• Kosher salt
   

Method: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until thick. Season with salt to taste.

Yields: 4 cups or more depending on size of tomatoes

Contributor: Jeanette Corvino

from our seasonal cooking contest

more vegetable recipes   appetizer & hors d'oeuvres recipes       grill & bbq recipes

 

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