Well, folks, this is it. Its my official last day of maternity leave. I'll leave some thoughts this weekend about where I'm at and about my return to work, but I really have super important things to do today. Like snuggles with my man. And game playing. And going for a jog in the jogging stroller. And snuggles. Times a million. So I know you'll understand that I don't have time to blog. Or clean. Or cook. No problem - crockpot to the rescue again!
Fall Harvest Caponata
1 large eggplant, diced
5 tomatoes, diced
1 medium onion, diced
1 bulb garlic, peeled and minced
1 red pepper, diced
1 tbsp each black pepper and salt
Saute onion and garlic in a saucepan with olive oil until soft (about 5 minutes). Add salt to eggplant and let set for 15 minutes to draw out moisture. Add everything to the crockpot and simmer on low for 6-8 hours. Super simple, that's it! Serve over rice or a nice hunk of french bread (as I did). Yummy meal. Barely any prep. Freezeable leftovers (this serves 4-6).
Fall Harvest Caponata
1 large eggplant, diced
5 tomatoes, diced
1 medium onion, diced
1 bulb garlic, peeled and minced
1 red pepper, diced
1 tbsp each black pepper and salt
Saute onion and garlic in a saucepan with olive oil until soft (about 5 minutes). Add salt to eggplant and let set for 15 minutes to draw out moisture. Add everything to the crockpot and simmer on low for 6-8 hours. Super simple, that's it! Serve over rice or a nice hunk of french bread (as I did). Yummy meal. Barely any prep. Freezeable leftovers (this serves 4-6).
And that leaves.... time with my little man.
Which is obviously most important :-)
ZOMG EGGPLANT IS MY FAVORITE. This looks delicious with amazing flavors.
ReplyDeleteI make a dip that is basically these vegetables roasted and pureed with tomato paste. YUM.