It used to be that visiting New Iberia, LA meant breakfast in bed, complete with a flower on the tray. I do believe that ship has sailed...for now at least. I'll go back when the kids are older, perhaps even leaving them at home with Dad. Now there's an idea! I'm telling you, there is no better place to relax and recharge. Especially with the kind of food I have come to expect from Aunt Liz's kitchen and Louisiana in general.
My aunt's recipe for caponata makes an amazing, sweet-and-sour vegetarian appetizer to serve with good crackers. It comes from Franklin, Louisiana and St. Mary's Episcopal church's cook book, A Cook's Tour of the Bayou Country, courtesy of Mrs. Maunette Risher. This recipe makes a lot, and the good news is it freezes beautifully. Makes a great appetizer to have on hand for last minute company. Caponata is also delicious on fish or chicken so plan to use it that way too. Enjoy!
~Erin
Caponata
Author:
Prep time:
Cook time:
Total time:
Serves: Lots!
Ingredients
- 2 large eggplants
- 2 onions
- 2 bell peppers
- 3 stalks celery
- 1 can tomato sauce
- 1 can tomato paste
- 5 gloves garlic
- 1 1/2 c. olive oil
- 1 c. red wine vinegar
- 1/3 c. sugar
- oregano
- salt
- pepper
- 1 jar salad olives
Instructions
- Steam and chop peeled eggplant.
- Saute onions, bell pepper, celery, and garlic in olive oil until soft.
- Add eggplant, spices, tomato sauce, tomato paste, vinegar, and sugar. Blend well and cook for about 30 minutes.
- Remove from heat, add olives, and refrigerate until ready to serve.
Notes
This recipe makes quite a bit. But good news is that it freezes wonderfully. Awesome to keep on hand for company.
No comments:
Post a Comment