Thanks to gorgeous, incredible Sophia of Burp and Slurp (who comes up with the most ingenious culinary delights, and always awes me with her wise and witty insights in the most beautiful prose...) I recently learned of an exciting new blog event - Friday Firsts, created by Christina of Dinner at Christina's! One of the most delightful, comforting aspects of everyday life is there is never a shortage of tiny, magical new experiences to be found in the most unsuspecting corners - a new tint of color in the flowerbed, a new unbelievable height for the spruce trees in the back-yard, the first taste of a new cheese, sharp and creamy on the tongue, or perhaps a novel way of dressing one's reliable, staple whole wheat pasta.
I delicately raised a single green sphere aloft - "It's a caper..."
1 large onion, chopped2 celery stalks, thinly sliced
3 T olive oil2 (14.5 oz) cans diced tomatoes, un-drained
1/4 cup balsamic vinegar2 T raw turbinado sugar
2 T capers, drained
~ In a large skillet over medium-high heat, saute the onion and celery until the onion is limp and translucent.~ Reduce the heat to medium, add the eggplant, and continue to saute, stirring frequently, until the eggplant begins to brown.
~ Stir in the tomatoes and simmer for 8 to 10 minutes.~ Stir in the balsamic vinegar, turbinado sugar, and capers, and continue to simmer for 20 minutes - until the eggplant is tender and the mixture has thickened. Serve warm or cold, as a salad or atop slices of crusty whole grain bread!
On the blog this time last year... Black-Eyed Peas and Collards!