CSA RECIPES FOR BASIL (2)

Eggplant Caponata

Ingredients:

 1 large eggplant, unpeeled,cut in 1/2 inch cubes 
1 large onion, chopped 
1 green pepper, seeded and chopped 
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes) 
1/2 cup chopped green olives 
3 cloves minced garlic 
1/3 cup extra virgin olive oil 
1/3 cup red wine vinegar 
1 teaspoon sea salt 
3 tablespoons sugar 
1 tablespoon fresh oregano 
1 1/2 tablespoons fresh basil 
1 tablespoon capers, chopped 

Directions:

 1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.