Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, October 3, 2016


The eggplants, tomatoes, and basil are still coming and caponata is one of the best ways to enjoy them. Cut a couple of medium eggplants into half inch cubes and sauté along with a chopped onion over medium heat for approximately 15 minutes or until the eggplant is lightly browned. Add three to four cloves of chopped garlic and cook for another five minutes.

Next, stir in three large chopped tomatoes, a few tablespoons of capers, and a generous pour of red wine vinegar…fresh corn makes a nice addition as well. Turn down the heat, cover, and simmer for another fifteen minutes before adding some chopped basil and salt and pepper to taste. Serve warm, cold, or at room temperature.

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