The other night, I had dinner at Union Pizzeria (Evanston, IL) with a friend. He has self-imposed diet restrictions that I can’t keep straight so I just err towards vegetarian options when we eat together. I really like Union’s pizzas as they are light and fresh. They also have a great beer and wine list and the open space reminds me of San Francisco restaurants.
One of the things we ordered was eggplant caponata. I had no idea what to expect (and no idea what a caponata was) but we ordered it anyway since we both like eggplant. Obviously I really loved it because I made a HUGE batch the next evening! I based my version on these two recipes from New York Times and epicurious.
At Union, I liked the caponata so much, I put it on top of our mushroom pizza. Thus, I figured adding portabellas to the caponata would probably taste good. Ultimately, I ended up using:
- 2 roasted eggplants
- 2 red bell peppers
- 1.5 white onions (because I found a half in the fridge)
- 3 portabellas
- 1 bunch basil (chiffonade)
- 2 stalks celery
- 4 cloves garlic
- 3 tbsp capers
- a handful of kalamata olives
- 14 oz. can of chopped tomatoes (including the juice)
- red wine vinegar
- olive oil
It makes a GIGANTIC batch, but I’m so happy eating it, I really don’t care. Also, it just so happens to be vegan (at least I can’t think of anything that would make it not vegan). For dinner, I warmed sliced baguettes in the oven, made bruschettas and enjoyed them with a few glasses of wine. For breakfast the following morning, I mixed the caponata with some leftover whole wheat shells I found in the fridge. Sprinkled some cheese on top…yum!
Two things I love: Southern food and brunch. One thing I love even more: Southern brunch!! When one of my best friends came to town for a whirlwind apartment-hunting weekend, I figured we should fortify before looking at potential homes for her. I still had a $10 off coupon for Big Jones in Andersonville from BaconFest in my wallet so we headed there. So good–definitely worth subsequent visits!
I’m in the process of packing up my apartment. Most of my kitchen tools have already made the move and the pantry is close to bare. This was a pretty simple breakfast made with what I still have around. Whole wheat Italian bread toasted (straight from the freezer) topped with a few slices of prosciutto and one scrambled egg. I don’t have any milk in the fridge so I added a few chunks of mystery cheese (from Fair Oaks Farms) for creaminess.
If my pepper mill hadn’t already moved, I would have cracked some pepper on top as the final finish. Oh well, still delicious!
Whole wheat crust, palak paneer from Trader Joe’s, chopped fresh tomatoes, random cheese from the fridge and finished off with parmesan cheese. So good!
This is the same whole wheat crust as the Argentinian pizza but quite a bit smaller (5-6 inches diameter at best). Small pizzas mean we can try a variety of flavors in the same night! We already had blue cheese and pears in the fridge, so I just picked up some prosciutto from the market and we were all set. Next time, I would go lighter on the blue cheese (it got kinda salty paired with the prosciutto which overshadowed the pears)…but I do love this flavor combination.
Tonight, we will finally make that Indian pizza (I think)!
I had originally intended on making an Indian pizza, a la Zante in San Francisco with some saag paneer from Trader Joe’s. However, Indian food the day before a big interview is probably not a good idea for me. Plus, we still had Argentinian leftovers from El Nandu.
I used this pizza dough recipe from the NY Times substituting whole wheat flour for all-purpose. After rolling out the dough and lightly baking it, we used chimichurri (leftover from El Nandu) as the base and topped the pizza with queso fresco, grilled portabellas & banana squash and the last of the leftovers from El Nandu (cheese-covered fried chicken cutlet and sausage).
El Nandu sent us home with so much chimichurri that Joel used it as salad dressing for his lunch today!