|We used Tomatoes, Zucchini, and Basil fresh from our garden!|
This post is dedicated to my fellow Doristas who may wonder what happened to my Eggplant Caviar last week. I actually did buy the Eggplant and intended to make the recipe, but alas, life got in the way!
|Freshly picked from our garden|
2 medium Eggplant, peeled, diced, and sprinkled with salt (this extracts some of the excess liquid, and reduces any possible bitterness)
Cover and cook until soft, stirring occasionally – about 15 minutes.
4 small Zucchini, sliced
6 – 8 medium Tomatoes, diced
2 Tablespoons Capers
1 teaspoon Arrabiata Spice – you can see what it contains here – we brought ours back from Rome
3 Tablespoons Fresh Basil, chiffonade (or 2 tsp dried Basil)
Salt and Pepper to taste
Continue to cover and cook, stirring occasionally for about another 15 minutes. When adding to pasta, I normally alternate layers of sauce and pasta to make blending easier and more thorough.
Top with cheese!
|Tomatoes in our garden|