As I sit here in the bakery at 8AM (trying to hold my head up), I am so grateful for all of the things that have happened to me this past year. I will be much more vigilant in the new year about updating my blog. To all of you readers….thank you for all of the support, have a great Holiday season and Happy New Year!
I eggplant medium sized, unpeeled and chopped into one inch cubes
1 large red onion, cut also into cubes, about 1/2 inch wide
1 red bell pepper and 1 yellow pepper, each cut into slices about 1/2 inch wide
6-7 cloves of garlic, peeled and smashed
1/2 cup olive oil
2-3 tablespoons balsamic vinegar
1/4 cup capers, well rinsed
1/4 cup each chopped flat leaf italian parley and basil
Salt and pepper
Place the eggplant, peppers, onion and garlic in a heavy roasting pan and coat with the olive oil and vinegar. Season well with salt and pepper and place in a preheated 400F oven until the room is fragrant with the smell of garlic!-About 40 minutes. Stir periodically. Add the capers after 40 minutes and roast for another 10-15 minutes. Remove from oven and stir in 1/4 cup chopped Italian parsley and basil. Serve warm over fish or chicken or cold as a side salad. It eez delicious!
We are celebrating the last of the summer tomato crop on Sunday. The recipes will include:
Roasted Tomatoes on Bruschetta
Wood fired pizza with Marinara sauce
Vegetarian Stuffed tomatoes with pine nuts and golden raisins
Stay tuned…we’ll be cooking all weekend!