Recipes - Week of June 4th

Carponata

Yield: 4-6 people
Cook time: 15-20 minutes
Prep Time: 10-15 minutes
Total Time: 25-30 minutes

LINC BOX INGREDIENTS

1 Eggplant
2 Green Peppers
2 Zucchini
1 Onion
Basil

PANTRY INGREDIENTS

6 Celery Stalks with leaves
1 can Diced Tomatoes
1/2 cup Red Wine Vinegar
1 jar Pitted Kalamata Olives
Italian herbs
Olive oil
Salt and Pepper

DIRECTIONS:

1. Dice everything separately.

2. In a very large pot sauté the onions and celery together in olive oil until light brown.  Then add all the other veggies except olives and sauté with more olive oil.

3. Add salt, pepper, and Italian herbs and stir periodically for 15-20 minutes.

4. Add 1/3 cup olive juice and 1/2 cup red wine vinegar.

5. Lower the heat, add 1 cup of olives and let simmer for another 20ish minutes and voilà! Delicious on its own or with any meat, seafood, pasta, rice, or on a simple bruschetta. Served hot or cold.

TIP:  If you want more tanginess, add more vinegar and let simmer a bit more.