It’s here again – Fiesta Friday – Yippee! I’m back at The Novice Gardener, joining Angie yet again. I have been so indecisive over what to bring along this week. Recipes I planned to post, just were not up to par. Instead of pastitsio I ended up with pastitsi-oh-oh and my gumbo was gum-NO! Thank heavens for pizza
So, something different today. A peek in my life plus a healthy, side-dish appropriate, Eggplant Caponata to feed the group. Due to all the “white stuff” closing in on us, we’ve spent a lot of time inside lately. Inside for me means cooking. Cooking means feasting with friends. But sometimes it means… feasting with furry friends. And they have me turning paranoid! Do you remember that song from the ’80s, Somebody’s Watching Me? The chorus of the song has the line – “I always feel like, somebody’s watchin’ me, who’s watching me?”. Welcome to my world!
I am being watched! ALL THE TIME 😉 Not by just one set of eyes, but by three!
Granted, I spend a lot of time in the kitchen…a lot. Whether I trained them or they trained me, they’re waiting…and anticipating, for food to fall on the floor. Or perhaps fed directly from my hand to their mouth 😉 They’ll eat just about anything, though they do prefer bread, bacon and roasted chicken…smart dogs!
So there’s a peek…and on to today’s recipe [and yes, they’ll even eat this!] – it’s a great side dish to satisfy the hunger, Eggplant Capanota. Eggplant and cherry tomatoes roasted in a little olive oil. It’s equally good hot out of the oven, room temperature or cold. I think it deserves a nice hunk of crusty bread to scoop in the mouth. Mmm, Mmm good 🙂
Simple Eggplant Capanota
Salt and pepper
1-2 Tablespoons crumbled Feta cheese
•In a large bowl, combine the eggplant, tomatoes, olive oil, salt and pepper. Toss well.
•Transfer mixture to the prepared baking sheet.
•Roast for 35-45 minutes, or until eggplant is tender. Toss [slightly] cooled mixture with parsley and Feta cheese.