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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

More apples are on their way! Today, you can choose between a few varieties. We hope you enjoy! Corn will be coming again in a month!

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Summer is in full swing! A STONE CHURCH ACRES gift card is the perfect gift to give for that summer celebration.

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

You can find the form here.

Our CSA

Week 11 (8/17 - 8/18) - To view this weeks CSA newsletter click here.

If you have any question or are still interested in joining this season, you can call Diane Varner at 925-366-4521.

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