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Healthy Meals to Cook at Home: Eggplant Caponata

Friday, January 17, 2014

 

GoLocalProv and Dave's Marketplace have teamed up to offer "Healthy Meals to Cook At Home". This series offers some of New England's best ideas for healthy cooking delicious meals—made from fresh, wholesome ingredients—in your own kitchen. This week's recipe, Eggplant Caponata, puts a unique spin on traditional eggplant dishes and brings Italian gourmet right to your dinner table.

Ingredients

¾ cup PEELED Eggplant, cut into ½ inch cubes
1 ½ tablespoons Olive Oil
1/3 cup Vidalia Onion, chopped
½ cup Whole Celery, chopped
1 teaspoon fresh Garlic, chopped
2 tablespoons Stuffed Manzanilla Olives, sliced
3 tablespoons Tomato Paste
1 cup drained, diced Tomatoes in juice
¼ teaspoon Salt
1/3 teaspoon Ground Black Pepper
1/3 teaspoon Italian (flat) Parsley, chopped
3 tablespoons Tomato Sauce
3 tablespoons Burgundy Wine
¼ cup Parmesan Cheese, shredded
½ teaspoon Capers
½ teaspoon Red Wine Vinegar

Instructions

1. Prepare the Eggplant by peeling and cutting into thick slices. Then cut it into ½ inch cubes.
2. Prepare all other vegetables accordingly.
3. Toss the Eggplant with some Olive Oil and spread onto a sheet pan. Roast in oven at 375° for 10 – 15 minutes or until brown. Allow to cool.
4. Heat Olive Oil in a sauté pan. Add Vidalia Onions and Celery and sauté until tender. Add Garlic, Olives, Tomato Paste, diced Tomatoes, Salt, Pepper and Parsley. Allow to cook for a few minutes.
5. Add Eggplant. Allow to cook for a couple minutes.

Enjoy!

 

Related Slideshow: 13 Biggest Food Stories in RI in 2013

Here are the Top 13 Biggest Food Stories of 2013:

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13 Rhody's Best Burger

The culinary experts at Zagat named each state's best burger in its 50 States, 50 Burgers awards, and Providence's Harry's Bar & Burger took the prize in the Ocean State for its sliders. Haven't tried them? Stop in for one… well actually, they come in twos or threes.

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12 James Beard Awards

Two high-profile chefs in Rhode Island, Farmstead's Matt Jennings and Champe Speidel of Persimion in Bristol, were named semi-finalists for the prestigious James Beard Foundation 2013 awards in the category of "Best Chef: Northeast". The James Beard awards are considered by many to be the "Oscars" of the culinary world.

Another Ocean State restaurant, Cook & Brown Public House in Providence, was also named as a semi-finalist for its bar program.

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11 Best Pizza in America

Providence's Al Forno made The Daily Meal's list of the "Best 101 Pizzas in America," coming in at #10 overall (#3 in New England). 

Despite this national accolade, Al Forno was left off the list of Rhode Island's Best Pizza Joints, compiled by GoLocalProv food experts, Ann and Michael Martini.

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10 Cooking for the Pope

Master Chef Walter Potenza cooked at the Vatican for Holy Father Pope Francis in November. The event was part of a fund-raising collaboration between the Association of Professional Italian Chefs of the Region of Lazio, and the Hunger-Relief Mission of the Vatican toward the “Barrios” of South America. Potenza was the only chef from the United States to participate.

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9 Most Romantic Dining

Three Rhode Island restaurants, Newport's The Spiced Pear and Restaurant Bouchard as well as Basil's of Narragansett, were named by OpenTable in their list of Top 100 “Most Romantic” Restaurants in the US.

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8 Ben Sukle's Birch

Johnson and Wales graduate chef Ben Sukle once worked in what many consider to be the world's best restaurant, Copenhagen's Noma. After returning to Providence and the kitchens of La Lattiere and the Dorrance, the culinary master opened his own downtown eatery, Birch, across from Trinity Rep in 2013. 

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7 #2 Ice Cream City

Providence was named by Travel + Leisure Magazine as the 2nd Best Ice Cream City in America in their July issue.  Whether you prefer the great gelato available on Federal Hill, or the hipster favorite PVD Pops ice cream cart, Providence certainly has its finger on the pulse of frozen treats.

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6 Food Trucks

Some argue that the food truck craze started in Providence, with the 1888 establishement of Haven Bros.  In 2013, Providence saw the opening of a food truck park on the city's West End. 

See Ann + Michael Martini's list of the best food trucks in New England here.

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5 Foolproof Brewing

Rhode Island's newest craft brewery hit the scene in 2013, and they hit the ground running.  Nick Garrison caught the brewing bug after getting a home-brew kit for Christmas, and went on to craft the beer for his own wedding.  He then teamed up with professional brewer Damase Olsson to start the Foolproof Brewery, which quickly became a favorite among Rhode Islanders.

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4 America's Best Taco

Providence showed off its diverse mixture of high-quality dining options when Olneyville's La Lupita Tacos Mexicanos was named by the Huffington Post as one of The Best Tacos in America in March.

See Ann + Micheal Martini's picks for the best Mexican food in RI here.

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3

Carolyn's Sakonnet Vineyard

Alex + Ani's Carolyn Rafaelian purchased Sakonnet Vineyards in late 2012. And in 2013, the new ownership released its first wine, Blessed Blend, to positive reviews. A great year kept getting better for the Little Compton vineyard when the Boston Celtics named Carolyn's Sakonnet Vineyards as its official Team Wine

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2 America's Best Bakeries

With great coffee, and even better breads and pastries, it is not uncommon to see lines stretching out the door at Providence's Seven Stars Bakery.  Which is why few were surprised when The Daily Meal named them as one of the America's 50 Best Bakeries in 2013.  

GoLocalProv Food experts Ann + Michael Martini certainly agreed, as they included the bakery's Rumford location in their list of Rhode Island's Best Bakeries back in January. 

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1 Health Code Violations

Not all of Rhode Island's food stories in 2013 were good news.  In 2013 GoLocalProv went through the health inspection records for Providence-area dining establishments and unveiled a list of the worst offenders

Two of the restaurants had more than 30 violations each, with many others racking up numerous trangressions each. The violations range from minor observations to the more serious; including cross-contamination, lack of proper food storage, employees not wearing gloves when handling ready-to-eat food, hand washing, or sick employees at work.  

See the full list of violators here.

 
 

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