4 hours ago
Wednesday, October 14, 2009
This was invented with all the goodies that my friends gave me this week.
My friend Sally dropped off 2 beautiful FRESH CAUGHT tuna steaks, caught by her fisherman husband at the Jersey shore (it's tuna season in New Jersey in October!!!!), and my next door neighbor dropped off the last of her mother in law's red peppers and eggplant.
I had all these lovely ingredients, but had to figure out what to do with them!
I decided on cauliflower caponata.
Caponata is a Sicilian eggplant relish, never made with cauliflower, but I decided to do it anyway.
It was a good decision.
Cauliflower Caponata: (a Stacey Snacks original)
1 head of cauliflower, seperated into small little trees, stem discarded
1 large eggplant, diced
2 red peppers, cut into 2" pieces
1 large red onion, cut into large 2" pieces
Lay out your vegetables on a large baking sheet and sprinkle with kosher salt and olive oil. Roast about 30 minutes at 425F. When the cauliflower is getting brown and the veggies are soft, they are done.
Remove vegetables from the baking sheet and transfer to a bowl.
3 tbsp of red wine vinegar
1 tbsp of capers, drained
1 tbsp of white sugar
1 tbsp of golden raisins
1 tbsp of toasted pine nuts
handful of chopped green olives
I did not measure, but this is about the amounts used. Feel free to use more or less of something.
This is the most delicious relish. Serve it on crackers, or on a bed of rice or couscous and those gorgeous seared tuna steaks on top!