<< Back

Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.
Search recipes

Current News

            

The vibrant colors of these flowers we picked seem to brighten every day, as well as the smells of freshly picked basil! We're getting some excellent peaches right now. The Muscadine grape season is getting started. Summer favorites are still in season, including okra, melons, beans, and peas.  

The Produce Market is open 9:00 - 5:00 Monday - Saturday. We are at the Myrtle Beach Market on Wednesdays, Fridays, and Saturdays from 9:00 - 3:00. The Market at the  Culinary Institute is on Thursdays from 1:00 - 6:00. 

Follow us on Facebook for our twice weekly updates and pictures from around the farm. Just search for Indigo Farms Market! Also sign up for our emails to learn what is happening at the farm. During business hours the best way to contact us is by calling 910-287-6794 or 843-399-6902. You can also reach us by email.  

Mailing list signup