I've never cooked eggplant, but the idea of ratatouille intrigues me. I think you either love or hate eggplant....how many of you like it?

This is a recipe that's a Mediterranean relish or antipasto. The instructions look long and daunting, but it's just cooking it in batches.

If you like antipasto, this should be delicious!
Caponata gets better overnight, so make at least a day ahead if possible. It will keep 3-5 days in the frig. Serve with pita bread or Italian bread or crostini.

Caponata----Relish/Antipasto
(Mediterranean Harvest cookbook)

1 1/2 lb (1 large) eggplant, cut in half lengthwise
3 tbsp olive oil
1 medium onion, chopped
3 large garlic cloves, minced
2 red bell peppers, cut into 1/2" dice
1 can (14 oz) crushed tomatoes
2 tbsp plus 1/4 tsp sugar
3 stalks celery, sliced 1/2" thick and blanched in boiling salted water
3 tbsp capers, rinsed and drained
1/4 cup coarsely chopped green olives
1/4 cup wine vinegar or sherry vinegar

Preheat oven to 400*. Line a baking sheet with foil and brush the foil lightly with oil.

Score the cut sides of the eggplant halves with a small knife, cutting down to the skin, but not through. Place on the baking sheet, cut side down and bake 20 minutes, until the eggplants collapse and the skins begin to shrivel. Drain and cool, cut side down in a colander.

When cool enough to handle, pull off and discard the skin, scraping any eggplant that adheres, and chop. The eggplant should be soft and is not meant to hold its shape.

Heat 1 tbsp olive oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring until tender but not browned, 5 minutes; and add 2/3 of the garlic. Cook 1 minute until the garlic begins to smell fragrant; add bell peppers and 1/4 tsp salt.

Cook, stirring, until just about tender, 8 minutes. Add 1 tbsp oil and the eggplant, and cook, stirring, 5 minutes until the vegetables are tender. Transfer to a bowl.

Add the remaining 1 tbsp olive oil and the remaining garlic to the skillet. Cook 30 seconds, just until the garlic begins to color, and add the tomatoes, 1/4 tsp salt, and 1/4 tsp sugar. Cook, stirring 5-10 minutes until the tomatoes have cooked down somewhat; they should not be dry however; and they smell fragrant.

Return the eggplant mixture to the pan and stir. Add the celery, capers, olives, vinegar, salt to taste, and remaining 2 tbsp sugar. Reduce heat to medium-low and cook, stirring often, 15-30 minutes, until the vegetables are thoroughly tender and the caponata is quite thick, sweet and fragrant. Season with salt and pepper and cool to room temperature.

Cheddar Tomato Dumplings

Serves 4

Ingredients:

2 tablespoons finely chopped
onion
1 tablespoon finely chopped
green pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 (28 ounce) can diced
tomatoes, including juice
1 tablespoon minced celery
leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded Cheddar
cheese
1/2 cup milk
Directions:
1. In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes.
2. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened.
3. Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Sue

It's a chilly, dreary day. I always want soup on days like this. Especially this kind and with a grilled cheese sandwich!

TOMATO BASIL SOUP

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - don�t burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes. Reduce heat to low and stir in heavy cream and basil.
To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped w/Parmesan cheese.
MY NOTE: Use the stick blender to make creamier.