Busy Month

Whew!!! It has been a very busy three weeks for me. I have worked two Saturdays and was in a parade on one of the other Saturdays'. Just too busy and am still trying to catch up on things. Being all by yourself makes it a bit more difficult as my bird is really not good at housework LOL.

Today is Anne Burrell's Caponata recipe sans the oil and sugar. I love that stuff it is just the best I even made a special trip to get the eggplant. I do not roast the eggplant I just cut it up and pretty much put it all in a pot and let it simmer-- I have tons of zucchini as you can see from the picture that is from the garden I have at our work place. I have 8 Acorn squash sitting here that will also be very good stuffed with the caponata her recipe is the best thing I have ever eaten.
I will put it below just remember you do not need to use the oil or the sugar and it still comes out beautifully.
I can feel fall in the air which is a great sign for me as we head into my favorite months of October, November and December. They are my favorites. I like September too it feels like a new year is beginning with school starting that sort of thing time to reaffirm my plant based ways. I am finding it much easier anymore to just eat this way the weight stays away, I can eat tons of food and like what I get.
I am also excited to be ordering the New Nutribullet Rx

I will be doing that in a week or so.  It makes hot things!!!!!
Then next up another order from Nuts.com they have the best stuff ever that will be a LOT of pitted dates. Time to get some books also. I have a lot on my plate and keep my Walk Live Leader certification so a busy time for me. .

Here is the recipe and until next time ---Keep it Plantiful

Caponata-Anne Burrell

Ingredients
1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade
Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.