From the garden
From the green grocer
From the Farmers Market
In can or frozen, cherry tomatoes or not, unpit olive or slice it will all work
You have a lots of choices to fine your ingredients for a fuller meal add tuna ...
Caponata, a zesty eggplant spread, serve more often in Summer and great for outdoor entertaining. It makes a tasty appetizer for party. Served in a hollowed out shiny eggplant, surrounded by madras & mango toasts with which to spread it on or in a sandwich there is no rules it is just good food add to a pasta on rice or quinoa... add zucchinis roasted pepper if you want it to here is my basic caponata recipe
you could adapted as you wish
Enjoy! Summer go so fast
3 Small Eggplants
2 Teaspoons Salt
1/3 Cup Olive Oil
3 Small Onions, Chopped
2 to 3 Cloves Garlic, Minced
2 Stalks Of Celery, Chopped
1 cup of chopped Tomatoes
1/2 Cup Olives, Green or Black, Chopped
1/4 Cup Capers
1/4 Cup Fresh Chopped Parsley
1/4 Cup prosecco Vinegar
Sea salt & Pepper
Maison Cote chili citrus (optional)
To Serve: Curry Mango Toast (optional)
Peel the eggplants, and cut into 1/2 to 1 inch pieces.
Put in a colander, sprinkle with the salt and leave 30 minutes.
In a large pan, add a few tablespoons of the oil, and when hot add the onions, and cook until soft.
Add the celery and garlic, and cook 5 minutes.
Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick.
Rinse the salt from the eggplant and pat dry.
Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant.
Cook until the eggplant is tender and turning golden brown.
Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes.
Check the seasonings and let come to room temperature before serving.