Oh hey! Things have been pretty crazy here today. Because guess why: we’re going up to Wisconsin again, and we’re leaving at 6amtomorrow! Hello Twelve Hour Drive!
I know — crazy, right? I’m leaving for New York City on the 5th of September, and we are going to be in Wisconsin until the 4th! I didn’t think I was going up North until Labor Day weekend, but surprise! my parents want to go up a week early. :)
Gluten Free, Vegan, and Specific Carb Diet Friendly!
I won’t complain:) I’ll take any extra dose of tranquility I can get!
tomatoes, zucchini and eggplant, oh my!
So tonight for dinner, I had to use up pretty much everything in the fridge! And thinking ahead, I decided to make something I could pack in the car for dinner tomorrow.
yum yum yum!
Enter: Eggplant Caponata! A warm and sultry combination of veggies with a fresh kick of basil. And it’s perfect to pack and bring on a trip!
And it’s Gluten Free, Vegan, and Specific Carb Diet friendly!
Here’s what you need: (serves 3)
1 eggplant, sliced into 1/2 inch rounds – reserve 5, and dice the rest (~2 cups) 2 large tomatoes, diced with their juice 1/2 fennel bulb, chopped 1 zucchini, chopped into 1/2 inch pieces 5 shiitake mushrooms, sliced 1/2 onion, diced 6 baby carrots, chopped 3 cloves of garlic, minced 1 tsp dried basil and oregano salt and pepper fresh basil, chopped (garnish)
2/3 head of cauliflower, broken into florets
Preheat oven to 400 degrees. Take 2 baking sheets, line them with tin foil and spray with olive oil. On one, place your 5 eggplant rounds, and on the other, spread out your cauliflower florets. Spritz everything with olive oil, sprinkle with salt and pepper, and bake for 35 minutes, flipping half way through.
Meanwhile, saute your onion in 1 tsp EVOO, salt, pepper, and spices. Let it soften for about 2 minutes, then add your carrots and fennel, and let them soften for about 3 minutes. Add in your mushroom and eggplant. Let them cook for about 4 minutes, then add in your zucchini and garlic. Let them cook for about 5-6 minutes. Finally, add in your tomatoes with their juice. Let everything cook for about 4 more minutes. Take off the heat, and reseason with salt and pepper.
To assemble, place one or two eggplant rounds on a plate, top with 1/4 cup of the caponata and garnish with basil. Surround with the roasted cauliflower, and enjoy!
amazing roasted cauliflower!
This meal was wonderful! It was so warm and filling! The caponata was delightful, because all the veggies had become tender, and almost creamy from the eggplant!
what a plate!
The flavors were so comforting from the basil and oregano, pairing perfectly with the tomatoes. And the bright basil added just the perfect pop of freshness at the end.
Finally, the cauliflower was such a fabulous accompaniment. I enjoyed eating a spoonful of the caponata with a golden cauliflower floret! – It almost took on a “starchy” quality that is so longed for on the Specific Carb Diet.