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Eggplant Caponata


Ingredients:
1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil
1 tablespoon capers, chopped

Directions:
1 Combine all ingredients in a large enameled or stainless steel pot.
2 Bring to a healthy simmer, stirring occasionally.
3 You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
4 The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
5 Serve with garlic bread or croistini.
6 If you decide to freeze this, it will stay for 2 months.

Picking InfoJuly 21st, 2020

  The 2020 Blueberry Season is over  We hope to see everyone again in June 2021       Phil Johnson passed away on April 7, 2020. Read ObituaryHe truly enjoyed visiting with ev

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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