Recipes

Eggplant, zucchini, summer squash, onions, tomatoes, garlic, and olives cooked until they melt together.  Literally.  Could anything be more delicious?  This recipe is a blend of a traditional Italian Caponata that normally calls for eggplant, with a Spanish Pisto that would traditionally use summer squash.  It is meant to be eaten smeared on bread – which I did – but it is also great on it’s own as a salad.  I served mine topped with some roasted tomatoes and Parmesan cheese, and have been eating it for lunch the past couple of days.

Eggplant Caponata
Servings: 8
Serving Size: 1/2 cup
Nutritional Info: 77.2 calories, 5 g of fat, 8.2 g of carbohydrates, 3.5 g of fiber 1.5 g of protein * 2 P+

Ingredients
2 tbsp olive oil
1 medium eggplant, peeled and cubed
1 zucchini, sliced thin
1 summer squash, sliced thin
1 whole onion, sliced thin
5 garlic cloves, sliced thin
6 roma tomatoes, cubed
1/3 cup sliced olives
1/4 cup Balsamic vinegar
1 tsp oregano
Salt and pepper to taste

Instructions
1. Heat olive oil over low-medium heat. Once it is warm, add all of the vegetables, olives, salt, pepper, and oregano to the pan. Toss to coat. Cook over low heat for 10 minutes, stirring occasionally.

2. Add the balsamic vinegar and stir again. Continue to cook over low heat for 45-60 minutes until the vegetables melt together. Stir every 10 minutes. If the vegetables begin to stick, add water to the pan.

3. Season with additional salt and pepper if needed. Serve warm or cold. Great spread on bread, on a sandwich, over pasta, or own it’s own.