Weekly Share August 15th – 21st

Nicola Potatoes
Cubanelle & Pimento Peppers
Round & Teardrop Eggplant
Summer Squash
Optional: Genovese Basil

Crispy Smashed Potatoes with Garlic Pesto

Patatas Bravas

Zesty Jalapeño Pesto Pasta with Zucchini and Corn

Eggplant Sandwiches With Cubanelle Peppers And Baby Arugula

Alice Waters’ Ratatouille

Chicken Cacciatore with Cubanelle Peppers

Caponata from The Kitchen Garden
Lots and lots of olive oil
1 cup chopped onion
1 head garlic, chopped
1/2 tsp chili flakes or fresh hot peppers, to taste
1 pound peppers, cut into large chunks
1 pound eggplant, cut into large chunks
1 or 2 ripe plum tomatoes, chopped
salt & pepper
1 Tbsp sugar
1 Tbsp red wine vinegar
1 Tbsp capers
3 Tbsp chopped Kalamata olive
Few sprigs chopped basil and parsley
Preheat oven to 400 degrees. Heat about 4 Tbsp olive oil in a heavy pot or Dutch oven with a lid that can go in the oven. Sauté the onion and garlic until soft.  Add the pepper flakes and peppers and sauté over medium heat 5-10 minutes.  Add eggplant and sauté another several minutes. You may want to add more oil to make sure everything is generously anointed.  Add the tomatoes.  Cover the pot and put it in the oven to bake for 20-30 minutes.  Everything should be very, very soft.  Season with salt, pepper and the other seasonings.  Adjust sweetness, salt and acidity to taste.  Serve it warm on fresh crusty bread or at room temperature the next day.  Makes a great pasta sauce, too. (The original version contains chunks of celery, too.  If you like celery, you can add it when you add the tomatoes.)

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