Friday, May 14, 2010

Eggplant Stemperata

One of these days, I am really going to figure out how to do all this blogging properly. I see that I have knocked out all my favorite bloggers sites~I changed the template and all hell broke loose! I'll keep working on it...

Anyway, this is a wonderful side or served on a grilled crostini. Tonight we are having lamb and I thought this would step up the flavor some. Most of the ingredients were on hand.

Preheat oven to 350.

2 medium eggplants
3 T. olive oil
1 sm. red onion, finely chopped
1 med. red and yellow pepper, finely chopped
sea salt to taste
1 T.honey
2 garlic gloves, crushed
1/3 c. raisins
1 med. tomato, diced
1 C. chopped green olives
1 T. capers
2 T.roasted pine nuts
pepper to taste
2 T. shredded fresh mint

Slice the eggplant into 1/2 thick slices. Brush with oil on both sides. Salt and pepper. Bake until well done, 30 minutes, but not to the point where it starts falling apart. Roughly chop when cooled.
Heat the oil and saute the peppers and onions until tender. Add the honey and cook until the vegetables have a caramelized coloring. Add vinegar, stir in olives, tomato, raisins, garlic, capers and cook for 2 more minutes. Season with salt and pepper.

To serve: Combine the eggplant, stemperata, pine nuts and fresh mint and stir very gently. Makes 2-3 cups.


Enzie Shahmiri ~ Portraits and Fine Art said...

This looks great! Don't feel bad, I had to rename my blog and start transferring 200+ posts because blogger wasn't cooperating. I lost a lot of stuff as well.

Please come by and check out the new blog at

K and S said...

eep! I changed my template once and had to re-input everything manually.

Love the looks of this dish!

RamblingTart said...

It's GREAT to meet you, Jann! You sound like someone after my own heart. :-) I'm having the same fuss switching templates/hosting, etc. I trust eventually we'll get this all sorted. :-)

Mary said...

This looks absolutely wonderful. Your photos are just spectacular. I hope you are having a wonderful day. Blessings...Mary

Penny said...

Oop! I have been thinking of changing things up a bit, but now I am afraid to do it. This dish looks divine. Your pics are top notch too.

MyKitchenInHalfCups said...

Oh boy on grilled crostini YES but then you know me then I see it as a stuffing for some lovely little breads!!
Absolutely a wonder!

T.W. Barritt at Culinary Types said...

I'm saving this recipe for when the eggplant comes in from the farm. Anything with olives as an accent is a winner for me!

Juliana said...

Wow, what a nice eggplant recipe, love the pine nuts, raisins in is sure a must try :-)

My Carolina Kitchen said...

Lovely crostini Jann and great photos too. I feel like I'm sitting at the table with you, sharing this.

I feel for you about changing your template. Some days blogger doesn't cooperate and it's extremely frustrating. Don't worry, we all understand.

figtree said...

Always looking for a new way to prepare eggplant..looks deeeeelicious!

hope chests said...

Eggplants is the only vegetable my kid eats. I hope he likes this dish. Thanks for sharing.

L Vanel said...

Oh what lovely photos! And your posts look great in bloglines, the reader.