The Farmers Market at the X
| Tuesdays 12:30 - 6 p.m. May - 3rd Week of November Cyr Arena, Forest Park, Springfield, MA Click Here for Important Parking Information & Directions |
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| caponata |
Eggplant
Onions
Tomatoes
Capers
Olives—Greek or Italian, not the canned California type
Celery
Vinegar
Sugar
Salt/pepper
Olive oil
Cut up eggplant, you can leave the skin on, and sauté with onions and celery in olive oil until the onions are
wilted. Add tomatoes, either a can of diced, or some fresh ones. Cook for awhile until you think this mixture
is done then add some vinegar (I like wine vinegar) and a dash of sugar, the capers and olives. Cook for
awhile longer and fix seasonings if you like. You can add fresh basil also. This is a guideline, but any way
you do it it will be delicious. Serve cold or at room temperature.
Onions
Tomatoes
Capers
Olives—Greek or Italian, not the canned California type
Celery
Vinegar
Sugar
Salt/pepper
Olive oil
Cut up eggplant, you can leave the skin on, and sauté with onions and celery in olive oil until the onions are
wilted. Add tomatoes, either a can of diced, or some fresh ones. Cook for awhile until you think this mixture
is done then add some vinegar (I like wine vinegar) and a dash of sugar, the capers and olives. Cook for
awhile longer and fix seasonings if you like. You can add fresh basil also. This is a guideline, but any way
you do it it will be delicious. Serve cold or at room temperature.
| Copyright 2009 - The Farmers Market at the X |