Eggplant Caponata

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

  • 2 lbs. organic Eggplant, peeled and diced

  • 2 Tbs. Extra Virgin Olive Oil

  • 1 c. organic White Onion, small diced

  • ½ c. organic Bell Pepper, small diced

  • 2 Tbs. Garlic, finely chopped

  • 2 c. organic Tomatoes (peeled, seeded, and small diced)

  • ¼ c. organic Basil, fresh chopped

  • 2 Tbs. Sherry Vinegar

  • 1 Tbs. organic Lemon, squeezed

  • 1/8 tsp. Monk Fruit powder

  • 1 small Green Chili, minced (opt.)

  • ¼ c. Green Olives, chopped

  • 2 tsp. Black Pepper, coarsely ground

  • 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

~ Buon Apetito!

♥

To Fish or Not to Fish...

What's for Lunch?

salmon salad lunch

salmon salad lunch

As a Lebanese, homemade Hummus is always at the ready.

Salmon is a favorite, and I am sure to have cans of Alaskan Wild Caught Salmon in my pantry for the time I am out of the fresh version.  So I here is my Salmon Salad to compliment today’s Hummus and steamed cabbage.

Hoda's Salmon Salad

Salmon Salad

Salmon Salad

  • 2 cans wild caught Pink Salmon

  • 2 organic Celery stalks, chopped fine

  • 3 organic Green Onions, chopped fine

  • 1/4 c. organic flat leaf Parsley, chopped fine

  • 2-3 Tbs. Vegenaise

  • 1-1/2 tsp. Spicy Brown Mustard or Dijon

  • 2 tsp. Lemon Juice

  • 1/4 tsp. Black Pepper

Flake the Salmon, and add rest of ingredients. Combine well in a medium bowl.

Serve over whole grain wheat-free toast or in a lettuce leaf, alongside avocado slices sprinkled with lemon juice.

~ Bon Apetit! ♥