I am a big fan of appetizers.
And finger food.
Which doesn’t always line up well with clean eating.
Luckily I recently became a bit obsessed with making caponata.
So I was able to get a finger food that is pretty close in terms of clean eating.
Another Charlie Sheen moment, but this time, it’s an epic win.
And just this side of guilt-free eating.
I mean, look at all those vegetables you’re eating!
Good stuff, people, good stuff.
I didn’t measure how much it made in total, but I can tell you this…
I gave two containers away and kept one for us here.
Go ahead and make some. And share. With your neighbors. They like that sort of thing. Be a good neighbor! Or share with your kids’ teacher. Just because. She liked that sort of thing. But keep some for yourself too.
I mean, charity begins at home, right?
I might pop in here between now and Sunday night. And surprise you. I might not. I am so behind on posts. Nutella brownies. Jam bars. A kid field trip. Pizza reviews. Oyster crackers review. An upcoming craft night. So much. But not tonight.
April 28, 2011, Photo #117
Madeline loves the odd occasion when her big brother can pop into her school, and since today was Take Your Child to Work Day, and he went with me, today was one such occasion. She loves showing him off. I can’t blame her.
We do this a lot in our family, lying on the ground, looking up at the sky. Watching the clouds drift by. Picking out different shapes. Listening for animals. Enjoying the sky as the sun sets and the colors shift to dusk and eventual nightfall. It’s an awesomely free activity. As soon as the weather is warm enough, we’re popping the tent and camping outside one night. Another awesomely free activity. Heaven help us. Alone. Outside. In the dark. With everything else that lives outside. And the kids. I think I can. I think I can. I think… yes, I can.
Recipe courtesy of Cate O’Malley
1/4 cup olive oil
1 medium eggplant, cut into 1/2-inch pieces
3 bell pepper (1 orange, 1 red, 1 yellow), cut into 1/2-inch pieces
1 onion, chopped
16 oz mild salsa (I like Newman’s)
3 tablespoons golden raisins
1 teaspoon dried oregano
Freshly ground black pepper
1/4 cup red wine vinegar
1 teaspoon sugar
1 tablespoon drained capers
3 garlic cloves, minced
Heat the oil in a medium skillet over medium heat. Add the eggplant and saute until it begins to soften, about 2-3 minutes. Season with salt. Add the peppers and cook about 5 minutes. Add onion and saute until soft and opaque, about 3 minutes. Add the salsa, raisins and oregano. Season with salt and pepper to taste. Simmer over low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar and capers. Season with salt and pepper, as needed. Serve with crackers or on toasted baguettes.