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Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.
Farm News

We can’t believe that this CSA season is coming to a close! This is the last week for our 10-week members and next week is the final one for our 20-week members. Thank you for being a part of our little farm. We are thankful for you! If you are interested in being a CSA member in 2019 and you sign up by the end of 2018, we will give you this years pricing ($635 Full, $370 Half, 10-Week $235). You must get your deposit to us by Dec 31, 2018 to qualify!

Gift Cards

Fall is here! A STONE CHURCH ACRES gift card is the perfect gift to give for that fall feeling. Use it to get some apples or some of our fresh pressed cider!

Purchase a gift card that can be used for our market!

You can find the form here.

Our CSA

Week 19 (10/12 - 10/13) - To view this weeks CSA newsletter click here.

If you have any question you can call Diane Varner at 925-366-4521.

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