As a child, eggplants were my least favorite vegetable, much to my mother’s disappointment. The only exception was Baba Ghannouj, a must at every Lebanese appetizer table.
You see, in the Middle East, the Eggplant is referred to as the King of Stuffed Vegetables due to its versatility and the large number recipes that feature this violet beauty.
When I was in my preteen years, I decided that every couple of weeks or so I would force my self to eat one food item that I did not like. When the eggplant’s turn came around, it took a while, but slowly I grew to love that little bit of creamy bitterness it offers. Soon my favorite recipes included 4 eggplant dishes… 1) Eggplant rounds pan-fried in olive oil and topped with a Spicy Tomato-Onion medley; 2) Eggplant stuffed with Rice, Lamb, Onions, Tomatoes and Spices; 3) Eggplant-Beef boats with Pine Nuts; and 4) Baba Ghannouj.
The recipe below calls for the Caponata to be served cold as an appetizer. Since it is versatile, I have heated it up and spooned it over hot whole wheat couscous that has been cooked in chicken or vegetable broth, for a wonderful meal!
Serves @ 10 as an appetizer
2 lbs. organic Eggplant, peeled and diced
2 Tbs. Extra Virgin Olive Oil
1 c. organic White Onion, small diced
½ c. organic Bell Pepper, small diced
2 Tbs. Garlic, finely chopped
2 c. organic Tomatoes (peeled, seeded, and small diced)
¼ c. organic Basil, fresh chopped
2 Tbs. Sherry Vinegar
1 Tbs. organic Lemon, squeezed
1 packet Stevia
1 small Green Chili, minced (opt.)
¼ c. Green Olives, chopped
2 tsp. Black pepper, coarsely ground
1 Head of Green leaf Lettuce
Sauté diced eggplant in olive oil until lightly browned; removed from pan.
In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown).
Mix everything else together in a large bowl with the cooked vegetables.
Serve a large scoop of pate over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread that has a light smear of Vegenaise.
I was born in Washington DC, the youngest of 7 children.
At 2 months old, we returned to our home on the Mediterranean after my father completed his 6 year term as 1st Ambassador to the US.
Mother was a consummate chef and hostess, who authored and published the first and only compendium of Middle Eastern and North African Cuisine.
For 20 glorious years, I grew up in the bosom of a huge extended-family whose values centered on generosity, respect for our heritage, a love of good food, friends, family and above all, a strong faith in God.
The second part of my journey began in 2010, and transformed my world both inside and out...a blessing in disguise.
The last several years have culminated in a wealth of knowledge gathered through personal consultations with prominent medical practitioners in integrative medicine, as well as studies published on the efficacy of powerful natural therapies and strategies.
Encouraged by my daughter to share this information in the hope that it helps others on a path toward renewed health and a more dynamic life, I created this blog.
I offer consultations by phone or email. I also conduct seminars on Eating and Cooking For Optimal Health in the Bay Area/SF. Contact me for group presentations.
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