feasting with friends

A Peek & Eggplant Capanota

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?ย The chorus of the song has the line – “I always feel like, somebody’s watchin’ me, who’s watching me?”. Welcome to my world!

Ozzie

I am being watched! ALL THE TIME ๐Ÿ˜‰ Not by just one set of eyes, but by three!

George & Gracie

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 ๐Ÿ˜‰ They’ll eat just about anything, though they do prefer bread, bacon and roasted chicken…smart dogs!

Eggplant CaponataSo 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 ๐Ÿ™‚

Simple Eggplant Capanota

Ingredients:
1 medium eggplant, diced into ยพ-inch cubes
ยฝ-1 cup cherry tomatoes
1-2 Tablespoons olive oil
Salt and pepper
2 Tablespoons fresh parsley, chopped
1-2 Tablespoons crumbled Feta cheese
Directions:
โ€ขPreheat oven to 350ยฐF. Line a baking sheet [with sides] with parchment paper, set aside.
โ€ขIn a large bowl, combine the eggplant, tomatoes, olive oil, salt and pepper. Toss well.
โ€ขTransfer mixture to the prepared baking sheet.
โ€ขRoast for 35-45 minutes, or until eggplant is tender. Toss [slightly] cooled mixture with parsley and Feta cheese.

Eggplant CaponataEggplant CaponataServes 4 as a side dish.

Fiesta Friday #6

52 comments

  1. Awww. Your dogs are so cute. ๐Ÿ™‚ Aren’t dogs so endearing when they watch you cook? I have an audience every time I step up to the counter and pull out the chopping board. It’s his favorite show! Your capanota recipe is wonderful! Love the feta with it.

    • Thanks…these 3 bring joy to my life and a smile to my face everyday! As for the capanota, I started adding feta to it for a bread topping and never looked back. I love the flavor it adds to an already simple dish!

  2. Your dogs are gorgeous! I also have a pair of eyes following me in the kitchen, being another well trained human myself ๐Ÿ˜‰
    This dish looks lovely. Beautiful colours and I am partial to a caponata!

  3. Nancy, this is absolutely beautiful… I LOVE caponata!! I think it was just that kind of week for recipes. I had a couple of failures myself.. and I have to say that you made me laugh when you named your failed recipes! Lol.. too funny… I’m not laughing at your misfortune…just at how you named them! Very clever.. ๐Ÿ™‚ I can honestly say that you made it all good when you made this caponata… just perfect! Beautiful photo… and I love the dogs! They’re so darn cute.. ๐Ÿ™‚

    • Thank you – this capanota is pretty tasty! And yeah, a tough week in the kitchen, Lol! In retrospect, my failures made my successes that much more rewarding ๐Ÿ™‚ [I almost named the one poo-stitsio, hah, I chose to show a bit of restraint.]

  4. Hello Nancy, I am happy to discover your blog thanks to the Fiesta! I love eggplant, especially in this kind of recipe. It is definitely one of my favourite food : ) I really thought there was an egg yolk in the middle of the caponata : )

    • Welcome to feasting with friends…I’m happy to discover your blog also!
      This preparation method for eggplant is so simple, yet delicious! Oh, and that’s a yellow cherry tomato in the capanota, looking at the photo again I see your confusion ๐Ÿ™‚

  5. Oh, your furry friends are so cute! Must be comforting to have those loving eyes watching you at all times! I didn’t use to like eggplants, but now I love them, and I love caponata. Your simple recipe sounds divine and I might just run out to get eggplants so I can make this. Perfect for a no-meat day! Thanks, Nancy! XOXO

    • I think eggplant is an acquired taste…the more I have it, the more I love it! As for my furry friends…yes – comforting and yet, spooky and loving and annoying! Put it this way – I’m never lonely ๐Ÿ™‚
      Thanks again for keeping the FF going, I’m having a lot of fun with it and discovering so many great blogs. You’re kind of like the “cruise director” of the blogosphere!

    • Those sweet dogs make me smile every day… And yes, try roasting the eggplant in this way it’s fantastic as is, on crusty bread, tossed with pasta, rice or quinoa – the possibilities are endless!

  6. This looks fabulous! I love eggplant – and all the flavors you have combined it with are delicious. I imagine this to be a perfect appetizer on top of crusty baguette. Such pretty colors!

    • Hah, I did get a giggle out of shared disasters! It’s reassuring to know I’m not alone in the occasional mishap ๐Ÿ™‚ And yes, give this one a try…especially with some bread!

  7. Pingback: Fiesta Friday #6 | The Novice Gardener

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