Caponata with Blue Cheese
Caponata is an Italian dish consisting of marinated eggplants and other chopped vegetables served with a healthy wedge of bread. Moroccans, too, present vegetables in a variety of ways–from stews to relishes to tagines–and they often include flatbread for dipping. Why not combine the two cuisines? And while we’re at it, let’s top the dish with a taste of French blue cheese. (Or you could keep it a bit more Mediterranean by using Greek Feta.)
Moroccan Caponata with a French Twist
Prepare spice mix:
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. paprika
Chop and sautée with a dab of butter over medium heat:
2 baby eggplants or 1 medium eggplant
1 red pepper
1 small onion
2 celery stalks
After about 10 minutes, the vegetables should be fairly soft. Stir in:
2 T. maple syrup
3 T. red wine vinegar
Spice mix (see above)
15-oz. can of diced tomatoes (preferably organic)
Turn down heat to low and continue to cook gently for about 30 minutes. Add sea salt to taste. Sprinkle on 1 T. chopped cilantro and top with freshly-crumbled blue cheese or Feta.
Enjoy!
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Tags: blue cheese, caponata, italian, moroccan
