I’ve been thinking lately about some of the little things that make life sweeter.
Like a perfect husband-made chocolate that tastes like a Reese’s peanut butter cup, only 10 banillion times better.
Or a puppa who will let you ambush her, then come running to greet you if you’re out of her sight for five minutes.
Or having a dinner party with Peter’s colleague, her husband and their two adorable kids, and watching Peter give each kiddie a carrot with greens so they could pretend they were Bugs Bunny. Then listening to them squeal as they dipped marshmallows and pretzels in our chocolate tempering machine. They’re still talking about the machine, apparently.
Or this veggerific appetizer I made for the dinner party. Sweet and tangy all at once, this caponata is something I will definitely make again, with or without toast.
Eggplant Tomato Caponata
Prep Time: 10 minutes
Cook Time: 2-4 hours
Keywords: slow-cooker saute appetizer vegetarian eggplant
- 2 tablespoons canola oil (if not using slow cooker)
- 2 vine tomatoes, chopped (can use canned)
- 1 small eggplant (about 12 ounces), peeled and chopped into 1/2-inch pieces
- 1 medium zucchini, top removed and cut into 1/2-inch pieces
- 1 small onion, chopped
- 3/4 cup tomato puree
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons dried or frozen basil
- 1/3 cup green olives, chopped or whole
- 1 tablespoon capers, rinsed and drained
- 1 large loaf crusty bread, cut into 1/2-inch slices (about 18-20) and lightly toasted
Mix tomatoes, eggplant, zucchini, onion, tomato puree, vinegar, sugar, and basil. If using slow cooker, cover and cook on high for 4 hours. If using the stove, heat canola oil in medium saucepan and cook on low for 2 to 3 hours, stirring occasionally.
Stir in olives (if chopped) and capers. Serve warm, at room temperature, or cold. Spoon about 2 tablespoons onto each toasted bread slice. Top with whole olives if desired.
Q: What are some of the small things you’re grateful for?