Posts Tagged "eggplant"

Pasta with fig, eggplant, and tomatoes.

Posted

Adapted by Farmer Dave’s from She Knows Serves 4 Ingredients 16 ounces small pasta 1 medium eggplant, diced 2 large fresh ripe tomatoes, chopped 6 dried figs, chopped coarsely 2 clove garlic, minced 1 onion, minced 4 tablespoons olives, pitted and chopped 3 tablespoons capers 1 tsp dried oregano Olive oil Salt and pepper, to taste Directions In a large pot, boil water for the pasta and cook according to package directions. Meanwhile, in another large saucepan, add 1-3 tablespoons olive oil and heat over medium heat. Saute the garlic and onion in the oil. When the garlic turns...

Read More

Slow-Cooked Ratatouille

Posted

Adapted by Farmer Dave’ s from Epicurious.com Ingredients Cooking spray 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups) 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups) 3 tablespoons coarse salt 3 tablespoons unsalted butter, divided 2 small to medium onions, halved and thinly sliced (about 3 1/2 cups) 2 sweet peppers, cut into 1/2-inch pieces (about 3 cups) 3 tablespoons finely chopped garlic 1/4 cup all-purpose flour 1/4 cup tomato paste 4 cups chopped tomatoes, juices reserved 1 tablespoon finely chopped fresh...

Read More

Eggplant Ragout with Tomatoes, Peppers and Chickpeas

Posted

Ingredients 1-1/2 lb. eggplant, preferably plump round fruits 2 Tbs. olive oil; more for brushing the eggplant 1 large onion or 2-3 small onions, cut into 1/2-inch dice 2 sweet peppers (carmen, cubanelle, or xanthi yellow cone), cored, seeded, and cut into 1-inch pieces 2 plump cloves garlic, thinly sliced 2 tsp. paprika 1 tsp. ground cumin Generous pinch cayenne 2 Tbs. tomato paste 1-1/4 cups water 5 plum tomatoes, peeled, quartered lengthwise, and seeded 15-oz. can chickpeas (preferably organic), rinsed and drained 1 tsp. salt; more to taste 1/4 cup coarsely chopped fresh flat-leaf...

Read More

Roasted Eggplant and Fennel Salad

Posted

Ingredients: 1 medium-sized eggplant 1 large fennel bulb 2 garlic cloves or 3 small ones, whole and still wrapped in skin 3 Tablespoons of chopped herbs (any kind you have on hand) 1 Tablespoon chopped scallions 2 Tablespoons pine nuts 1 teaspoon cumin 1 dash paprika Salt and pepper ¼ cup + 1 Tablespoon olive oil 1 Tablespoon sesame oil 1 Tablespoon lemon juice Directions: 1.   Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin frons by slicing it in...

Read More

Ratatouille Tart

Posted

Ratatoille Tart from Smitten Kitchen Made by Riley M. for the 2014 CSA Member Appreciation Potluck Ingredients: 14 ounces frozen puff pastry, defrosted in the fridge overnight* 1 Asian eggplant 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce 2 tablespoons olive oil Salt and pepper Few sprigs fresh thyme 1 cup crumbled feta Directions: Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking...

Read More