Remember the eggplant I bought a couple days ago? While we’ve been slowly eating leftovers, I’ve been devising my eggplant plan. What did I come up with? Jamie Oliver’s “Incredible Sicilian Aubergine Stew,” also known as caponata. I am also making Spinach and Feta Meatballs to go alongside.
- Used kalamata olives
- Used balsamic vinegar
- Used 1 red bell pepper
- Used 2 zucchini and only 1 eggplant
• olive oil
• An eggplant, cut into
• teaspoon dried oregano
• kosher salt and freshly ground black pepper
• 1 small red onion, peeled and finely
• 2 cloves of garlic, peeled and finely sliced
• a small bunch of fresh flat-leaf parsley,
leaves picked and stems finely chopped
• 2 tablespoons capers
• a handful of kalamata olives
• 2–3 tablespoons balsamic vinegar
• 5 large ripe tomatoes, roughly chopped
• 2 tablespoons slivered almonds, lightly toasted
In order to make sure that my eggplant and zucchini were browned and toasty, I did several batches. I think I fried four pans full of eggplant and zucchini–and I’m glad I did. The roasted flavor really came through in the final dish. Between each pan full, I dumped it into a plate to rest.
When I was done doing the eggplant and zucchini in batches, I added them all back to the frying pan and added a bunch of dried oregano. I sauteed this for awhile, then I added the onion, red bell pepper, garlic, and parsley stems to the pan.
Five or ten minutes later (I really let this cook down quite a bit), I added olives, capers, and vinegar. Then the chopped tomatoes, and salt and pepper to taste. I cranked it up for about five minutes, then lowered the heat and put a lid on it.
While the caponata was simmering away, I began making the meatballs.
Spinach and Feta Meatballs in a Yellow Tomato Sauce
- 1 pound hamburger
- oregano, marjoram, thyme, rosemary
- salt and pepper
- 1 egg
- spinach, microwaved and squeezed dry
- feta cheese
I hand mixed these ingredients together and pan fried the meatballs, a few at a time. When all of the meatballs were done, I took them out of the pan and let them rest on a plate. I drained the grease from the frying pan and added a pint of yellow cherry tomatoes. I let the tomatoes cook until they burst, gave them a drink of wine, and let them reduce for a couple minutes.
Then, I put the meatballs back in the pan with the sauce and let them simmer with a lid on for a few more minutes.
While everything was simmering away, I made a cup of Israeli couscous.
When the couscous was done, I poured a good deal of the yellow tomato sauce into it to finish it off.