A great way to add more vegetables to your diet is to snack on them when you need a little something. I love this caponata because it is flavor-filled and loaded with healthy veggies. The original recipe came from my sister, Bridget. I modified it because I employ the chop-as-you-go method, it makes life so much easier. Enjoy it with crostini, crackers, pita chips, or baby carrots and other firm veggies you like to crunch on. It’s also excellent tossed with pasta or couscous—hot or cold!

Eggplant caponata

¼ c olive oil
1 medium onion
1 celery stalk
1 medium eggplant
1 red bell pepper
¼ c kalamata olives
3 T golden raisins
¼ c red wine vinegar
4 t sugar
1 T drained capers
½ t salt
½ t freshly ground black pepper
1 8-oz can tomato sauce

Add olive oil to medium saucepan over medium-low heat. Dice onion, celery, eggplant, red pepper, and add to saucepan as you go. Once vegetables are soft and translucent, cut kalamata olives in half and add to saucepan. Add raisins, vinegar, sugar, capers, salt, pepper, and tomato sauce. Simmer over low heat, stirring occasionally, for at least 30 minutes. Flavors benefit from additional simmering, and are better if you allow them to sit before serving. Even better the next day.

Brunch

Darci made this on Easter and shared the recipe. It was so good. I loved the crunch.

Crunchy Oven French Toast

(Can make ahead of time and freeze up to two weeks)

3 eggs

1 cup half and half

2 TBSP sugar

1 tsp vanilla

1/4 tsp salt

3 cups cornflake cereal, crushed

8 3/4" thick diagonally cut slices french bread (I used sourdough)

Grease 15x10x1 inch baking pan. In shallow bowl, combine eggs, half and half, sugar, vanilla and salt. Mix well. Place crushed cereal in shallow bowl. Dip bread in egg mixture, then in crumbs. Place in single layer in greased pan, cover. Freeze at least 1-2 hours, until firm .

Heat oven to 425. Bake 15-20 minutes or until golden brown, turning once.

I think she said you could make it, freeze it then bake individual pieces as needed.