Capinata with Garlic Bread

Ingredients:

12 black olives

5 tomatoes, chopped

1 onion, chopped

1 eggplant, diced

2 spring onions, cut

2 tbsp parsley 

1 capsium, cut  

3 tbsp red wine vinegar
1 tbsp sugar
2 tbsp chopped garlic
4 tbsp extra virgin olive oil
2 tbsp salt
1 tbsp pepper

Procedure:
1. Cut garlic bread in equal sized pieces. Warm according to instructions.
2. Warm frying pan on medium heat. Add 2 tbsp extra virgin olive oil.
3. Add onion and fry on low heat until translucent.
4. Add spring onions.
5. When onions are completely translucent, add 2 more tbsp of olive oil.
6. Add eggplant, 1 tbsp salt, and 1 tbsp garlic, 1/2 tbsp pepper.
7. Cover lid 5-10 minutes.
8. Add tomatoes, red wine vinegar, and sugar.
9. Let it simmer, then add olives.
10. Sprinkle 1 1/2 tbsp parsley and let it cook.
11. Serve with garlic bread and capsium (seasoned with a pinch of salt and black pepper).

Tomato and Eggplant Towers

I stumbled upon this recipe when I was reading a children's book on gardening. The towers looked so delicious in the book so I thought I'd give it a try and discovered one of my new favorite things to cook. I have made it many times in the last few months and it has become quite a favorite in my household. Enjoy!

• 6 large ripe tomatoes cut in half
• 2 garlic cloves, finely chopped
• 1 tbsp Italian seasoning
• 8 tbsp extra-virgin olive oil
• 1 1/2 tbsp sea salt and ground black pepper
• 1 large eggplant, thinly sliced
• pinch of paprika
• 8 tbsp of plain yogurt
• 2 tbsp of honey
• 4 tbsp blanched almonds, chopped

1. Preheat oven 300 F
2. Lay the tomatoes cut-side up on a cookie sheet. Mix the garlic and Italian seasoning with the salt, pepper, and half the olive oil. Spoon this over the tomatoes.
3. Bake in the oven for 2-3 hours. Allow to cool.
4. Layer the slices of eggplant in a colander, sprinkling a little salt between each layer. Leave for 30 minutes then rinse well with water and dry.
5. Place the eggplant slices in a large bowl, pour over the rest of the olive oil, and sprinkle with a little paprika. Toss together with your hands.
6. Heat a ridged griddle pan and then add a single layer of the eggplant slices. Cook each side until tender. Place the slices on a plate. Repeat for the other slices.
7. To serve, create towers by piling up the eggplant slices and tomato halves in alternate layers. Drizzle two tbsp of yogurt over each tower.
8. Pour on some honey and sprinkle with chopped almonds.
Viola!

Harvest Salad Recipe

This is by far my favorite salad. I discovered it a few months ago while searching online for the perfect salad. Let me know what you think of it. 


Ingredients 

• 1/2 cup chopped walnuts
• 1 bunch spinach, rinsed and torn into bite-size pieces
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and diced
• 1/2 red onion, thinly sliced
• 2 tablespoons red raspberry jam (with seeds)
• 2 tablespoons red wine vinegar
• 1/3 cup walnut oil (I used olive oil) 
• pinch of salt 
• pinch of pepper
• 
  
• Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.