Classic Eggplant Caponata

Caponata is a great Sicilian vegetable dish. You can eat it as a relish or along side chicken, beef, roast pork or fish. This Eggplant based recipe has a wonderful sweet and sour taste, a combination of sugar and vinegar. It's great eaten as an antipasto, spooned over toasted , added to baguette, sandwiches or as I eat it over my grilled chicken. You can serve it hot or cold, or at room temperature. It's an ultimate vegetable dish for everyday.

Ingredients

1/4 Cup of Olive Oil

1 Celery Stalk, chopped

1 Medium Eggplant, cut into 1/2 inch cubes

1 Medium Onion

a few cloves of Garlic diced

1 (14 1/2 ounce) can Diced tomatoes

1/4 Cup Red Wine Vinegar

1 Tablespoon of Sugar

1 Jar Capers (drained) 3.75 oz

Sliced Green Olives (a few tablespoons)

Salt & Fresh Ground Pepper to taste

Fresh Basil for garnish, Parsley (optional) Toasted Pine Nuts (optional)

In a large heavy skillet heat the oil over a medium flame. Add celery and sauté until soft, about 2 minutes. Add the eggplant and sauté until softens, about 2 minutes. Add the onion and garlic sauté about 3 minutes.

Add diced tomatoes with juice, simmer over medium-low heat until the flavors blend and mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers and salt & pepper. Transfer Caponata to a bowl and garnish with Basil & Parsley, serve and enjoy!

BETWEEN~SETS BUDDHA'S DELIGHT

1/4  Cup Chicken Broth
1 Tablespoon Reduced-Sodium Soy Sauce
2 Garlic Cloves, minced
1 1/2 Teaspoons Grated Peeled Fresh Ginger
2 Teaspoons Canola Oil
2 Cups Chopped Bok Choy
1 Red Bell Pepper, cut into 1-inch squares
1 Cup Fresh Snow Peas, trimmed
1/2 Carrot, Thinly Sliced on the diagonal
1/4 Cup Canned Sliced Bamboo Shoots, drained
1/4 Cup Canned Sliced Water Chestnuts, drained
Combine the broth, soy sauce, garlic and ginger in a small bowl.
Heat a large non-stick skillet or wok over high heat.  Pour in the oil and swirl to coat pan, then add bok choy and bell pepper.  Stir-fry about 3 minutes; add the broth mixture, snow peas, and carrot.  Reduce the heat and cook, stirring frequently, until the vegetables are crisp and tender, about 3 minutes.  Stir in the bamboo shoots and water chestnuts; cook, stirring frequently, until heated through, about 1 minute longer.  Makes 4 servings.
Calories:  65  Carbs:  9  Fat:  3  Protein:  3  Fiber:  3
This classic vegetable stir-fry is traditionally served on the Chinese New Year.  Unlike the takeout variety, this dish cooks the veges in a small amount of oil.
*Brown Rice is great with this dish! Add whatever vegetables you like.

SUPERSET SOUP

1 16 oz can Whole Italian-style Tomatoes (Finely Chopped)
1 19 oz can Kidney Beans (rinsed & drained)
1 Box Birdseye Frozen Mixed Vegetables
3/4 Cup Ditalini Pasta (uncooked)
3 Cups Low Sodium Chicken Broth
1 Tablespoon Olive Oil - 1 Clove of minced Garlic


Saute garlic and oil in saucepan, place all ingredients in saucepan.  Simmer 10 minutes or until pasta is cooked.  Makes 4 Servings.
This Italian-inspired, meal-in-a-pot is rich in fiber-filled ingredients like beans and vegetables.  It is tasty and, vitamin packed, meatless meal that cooks in no time.  Sprinkle with Parmesan Cheese and serve with a slice of bread and a salad.  I make this a few times a week with our main dinner.  Everyone loves it!