Caponata (Eggplant Dip/Sauce) , Support Systems for Cooking and Surviving……

Hi everyone and please click on the title of this post to read more. Happy Birthday Peggy and Katy!! Well, I could go into great detail about how insanely overscheduled we were this weekend but instead I will simply show you the actual schedule below:

Saturday, May 30th, 2009:

9AM drop off drums for Parents Who Rock School fundraiser
10AM Register to be a bone marrow donor
11AM Be back at School fundraiser to help set up and attend festivities with husband and 4 kids
12:30 leave for ribbon-cutting ceremony and Parents Who Rock event to inaugurate the official opening of the All Children’s Playground (see famous actor, Frankie Faizon, in video below, singing the park’s praises-I love our local celebrities…)
3:00 Coordinate where all 4 children will go-in all different directions with different friends and sitters so we could attend evening event(see 5:30 event)…
3:30 Return to School fundraiser to pick up drum set, have husband load them in the car while chasing after crazy 2 1/2 year old
4PM Leave for NYC where we attend very close friend’s 80th birthday party

Dag, I’m tired. I want to point out, however, that although my kids ate crappy festival food all day, they started the day off with a healthy breakfast with fruit, cereal and multigrain pancakes while I scooped out the eggplant from its skin that I had roasted the night before, in preparation for the Caponata that I planned to make with it today, Sunday (operative word being “planned”).

It is also important to note that I would not have been able to have attended and participated in all the above events without my Parents Who Rock support staff, friends who helped sit, babysitter who watched the little ones at night and, mostly, my husband, Brian, who allows me to do so much with his assistance. How can we cook, clean, engage in all that we want to do and all that we must do and still continue to be sane if we have no supports?

Again, if we don’t have the support and help, we need to ask for it. If we don’t get it, we need to reexamine why that is and how we can go about getting it.

While you’re looking for that support or enjoying that support, try this fabulous eggplant dish that is sure to please. AND, it’s healthy!

Caponata (eggplant dip/sauce):

1 large eggplant or 2 small eggplants, sliced in half horizontally, sprayed with olive oil or canola oil, covered in aluminum foil, and roasted at 400 degrees for 40 minutes to an hour, until tender
2 TBS extra virgin olive oil
1 onion, chopped into small pieces 3-5 cloves of garlic, sliced thinly
1 cup pasta sauce-I used trader joe’s brand but you can make your own
1 TBS capers
1 TBS brown sugar
1 TBS organic cane sugar (or just anither TBS of brown sugar)
1/4 cup black olives, chopped
2 TBS pomegranite syrup (if you cannot find this, just add a little more sugar and a few shakes of balsamic vinegar)
Salt and Pepper to taste

Preparation:

Scoop out the roasted eggplant and set aside in a bowl. In a large saute pan over medium heat, add 2 TBS olive oil but make sure the flame is not too high because olive oil has a low smoking point and will burn. When hot, add chopped onions, stir for about 5 minutes until wilted. Add the sliced garlic and stir for about 2-3 minutes. Add in eggplant, capers, olives, tomato sauce, pomegranite syrup, sugar and eggplant and stir until combined and heated through. Add salt and pepper to taste. You can serve as a cold dip after refrigerated for a while or as a delicious pasta sauce.

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