Parmesan asparagus with  blistered tomatoes

This Asparagus topped with grated parmesan and blistered tomatoes is a stovetop side dish that is easy to make. It’s a favorite side dish in our house, especially during asparagus season. Asparagus have a short growing season, and I try to use it in different recipes when it’s in season. Funny, I didn’t even  like asparagus growing up- but somewhere along the way , my taste buds matured. I use them in risotto, mixed in pasta dishes and frittata. In this recipe the tomatoes are blistered on the stovetop with garlic , then removed and in the same pan the asparagus are steamed tender,  grated parmesan goes right over the warm  asparagus, then topped with the blistered tomatoes. Then a little more freshly grated parmesan cheese over it all. It’s a perfect side dish for any  spring or summer meal.

Things to know about this Parmesan asparagus with  blistered tomatoes recipe

Look for asparagus stalks that are around the size of your pinky finger for the best results. Skinny asparagus stalks tend to become stringy after cooking and larger ones may require more time to cook. Use ripe cherry or grape tomatoes. Look for ones that are plump and bright in color- we don’t want wrinkled or dull tomatoes they don’t blister as nicely or taste as fresh.

Don’t overcook the asparagus. You want them to be tender but still have a bite. It only needs a few minutes in the pan . especially if you are using the thinner asparagus.

Grate the parmesan fresh . Pre-shredded cheese won’t melt or taste the same. Freshy grated parmesan makes a big difference in flavor.

This Parmesan asparagus with blistered tomatoes is best severed warm or at room temperature. That said leftovers are great on top of toasted bread , for a delicious bruschetta  or tossed into pasta.

This asparagus recipe is quick , fresh and full of flavor – perfect for busy weeknights or spring time gatherings. ENJOY!!!

If you like asparagus as much as I do check , be sure to check out some of my other favorite asparagus recipes. Leeks, peas and asparagus risotto or asparagus prosciutto ricotta tart or asparagus and rice soup

Ingredients

• 1 bunch fresh asparagus trimmed
• 1 pint cherry tomatoes
• 3 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1/3 cup white wine
• 1/2 cup vegetable stock
• 1 cup freshly grated parmesan cheese
• fresh basil leaves
• salt and pepper to taste

Instructions

1. Prep the asparagus by trimming off the woody ends
2. In a medium saute pan over medium high heat in 2 tbsp. olive oil saute the garlic until soft and translucent. Add the tomatoes and cook until blistered, remove. In the same pan  add the remaining olive oil. Then add the asparagus, white wine. and the vegetable stock , steam for 7-10 minutes or until the asparagus are cooked but still crisp tender and the liquid has been absorbed.
3. Top the asparagus with the parmesan cheese. Place the tomato mixture on top of the parmesan, add more cheese on top of the tomatoes, cover and cook just until the cheese melts and the tomatoes are heated through.
4. Top with fresh basil. ENJOY!!!

Braised Italian artichokes alla Romana

Braised Italian artichokes alla Romana are as authentic as it gets. Stuffed with breadcrumbs, cheese and parsley they’re a family favorite. My mother would make them from the artichokes she grew in our garden. Sometimes she stuffed them and sometimes she would braise them with the fava beans she grew.

This artichoke recipe is typical of Italian cooking , where simple, seasonal, ingredients come together with delicious results. You don’t have to grow your own artichokes to make this artichoke recipe- just pick up some fresh ones from your grocery store or local farmers market.

Tips for success when making braised Italian artichokes alla Romana

For this braised artichoke alla Romana  recipe, the best artichokes to use are the smaller , more tender ones often called” baby artichokes” or Italian globe if you can find them. Look for ones that feel firm and heavy for their size, with tightly packed leaves and no browning or dryness on the tips.

When it comes to cleaning them , don’t be intimidated- it just takes a little patience. Start by snapping off the though outer leaves near the base until you reach the softer, pale green ones. Trim the top inch or so off the artichoke using a sharp knife, and a vegetable peeler to shave the tough outer layer from the stem. Then , with a spoon scoop out the fuzzy choke in the center if it’s developed ( smaller ones may not have much) . Rub the cut parts with a sliced lemon right away to keep them from browning. Then drop them in the bowl of lemon water while  you clean the rest.

Once the artichokes are cleaned and stuffed, they are placed in the pan upside down with the stem up-so the filling stays in place. Nestle them tightly, then leave them alone. This is important: once they’re in the pan, don’t move them around. Let them slowly braise in the seasoned liquid until tender.

It’s a bit of a labor of love, but once they’re stuffed and gently braised they become melt in your mouth delicious. If you’ve never made braised Italian artichokes alla Romana, this is your sign to try this recipe. Trust me- once you taste them, you’ll be making them often. Let me know if you do-I’d love to hear how they turned out. THANKS!!! These stuffed artichokes pair deliciously with my ROSEMARY GARLIC SEARED LAMBCHOPS for a delicious restaurant-quality meal. Or along side my perfectly wine reduction filet mignon

Ingredients

• 3-4  medium size globe artichokes
• 1 lemon
• 2 thinly sliced garlic cloves
• 1/2 cup good quality extra virgin olive oil
• 1 cup white wine
• 1 cup chicken stock
• FOR THE FILLING
• 2 cups breadcrumbs
• 1/2 cup grated parmesan
• 1 Tbsp. finely minced garlic
• 1 Tbsp. olive oil
• salt and pepper to taste

Instructions

1. Fill a large bowl with water and the juice from 1 lemon.
2. Trim the stems, leaving about 1 inch. Peel the stems with a paring knife. Remove the tough outer leaves until you get to the pale green/yellow tender ones.
3. Slice off the tough top third of the artichokes.
4. Gently open the center and remove the tough choke  using a spoon( if present)
5. Use the sliced lemon and rub each artichoke.
6. Place the cleaned artichokes in the lemon water to prevent browning while making the filling.
7. MAKE THE FILLING: Mix together the breadcrumbs, garlic, parmesan cheese, parsley and 1-2 Tablespoons of  olive oil. Mix until well combined.
8. Remove the artichokes from the water, pat dry . Place 2 Tablespoons of the filling into the center of each artichoke.
9. Place the olive oil in a large pot large add the garlic and cook for 1 -2 minutes to infuse the oil. Don’t allow the garlic to brown. Then add the  wine and chicken stock. Place the artichokes in the pot stem up and filling side down. (they should fit snugly) and the liquid should come about 1/3 of the way up. If the stems are too tall to allow for the pot to be covered  just cut the stems shorter and put them in the pot.
10. Cover and simmer over low heat for 30-40 minutes or until tender. Serve warm or at room temperature with some of the braising liquid served on top. ENJOY!!!!

How to make homemade crepes

Don’t be intimated by making homemade crepes they are so very easy to make.  Though it may seem complicated making restaurant- quality crepes at home isn’t very difficult. With just a few simple ingredients and minimal prep these from the diner crepes can be ready to enjoy. These homemade crepes are thin and delicate with the most buttery crisp edges. Easy to make with no special equipment needed just a blender and a regular 9 inch skillet, and they’re ready for your choice of sweet or  savory filling and toppings.

This crepes were on our menu at the two dinners we had, and I have eaten my fair share learning a lot along the way. My recipe hasn’t changed, but my method has. At the restaurants we mixed the batter in a large bowl because of  the amount of batter we went through, but at home you can put all the ingredients into a blender and blend until smooth. How easy is that?

Things to know about how to make  homemade crepes

Don’t you worry if your first crepe fails,  in the restaurant we used to say that the first crepe fail goes to the cook. The reason ? A pan not hot enough to receive the batter. To prevent this from happening heat the pan before and after adding the butter for almost a minute before adding the batter for a perfect , beautiful first crepe. Or maybe you mess it up on purpose so you can eat the first crepe.

Other reason for failed crepes is the consistency of the batter is crucial- it should be silky smooth, and pourable, like heavy cream. If it’s too thick, the crepes will be dense and hard to spread in the pan, too thin , and they’ll tear or cook unevenly. To achieve the perfect consistency, blend your ingredients thoroughly,  to avoid lumps, then let the batter rest for at least one hour to allow the flour to fully absorb the liquid and the gluten to relax. If the batter seems to thick after resting add a tablespoon or two of milk or water , until it flows easily but still  lightly coats the spoon.

Mastering the consistency of crepe batter may take a little practice, but once you get it right, you’ll be flipping prefect crepes every time. Whether you’re filling them with sweet jam or savory  cheese, it all starts with a smooth, silky batter. Be patient, let the batter rest and adjust as needed – it’s a few simple steps that make a big difference. Ready to give it a try? Grab your ingredients, mix up a batch and let your first crepe set the tone .  Don’t forget to share your creations- tag me on Instagram so I can see your crepe creations . I love hearing from you it’s my favorite part, and it helps others. ENJOY!!!

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Ingredients

• 3 eggs
• (1/3 cup sugar for sweet crepes)
• 1 1/3 cup milk
• 3  Tbsp. melted butter
• 1 teaspoon vanilla
• scant 1 cup of flour
• pinch of salt

Instructions

1. Add the eggs, (sugar if making sweet crepes omit for savory crepes), melted butter, flour and vanilla to a blender, blend until smooth (about 2-3 minutes)  transfer to a bowl, cover and refrigerate for it least 1 hour or up to 2 days.
2.  Preheat a 9 inch non-stick  skillet over medium high heat, add 1 teaspoon butter, briefly wisk batter then pour 1/4 cup of the batter in the center of the pan, tilting the pan in a circular motion to help the batter to cover the bottom of the pan in an even circle. Cook until top is set and bottom golden brown about 1 minute flip and cook on the other side until cooked about 1 minute more.
3.  Using a spatula fold the crepes in quarters. Transfer to a plate. Repeat the process with the remaining batter for a total of 8 crepes.
4. Serve with fresh berries and confection sugar. ENJOY!!!

Spaghetti frittata Easter pie

If you’ve never had Spaghetti frittata Easter pie you’re missing out on one of the best Italian traditions.  Spaghetti  pie may not be a dish your familiar with, but it’s one you should try. This delicious meal takes traditional spaghetti and turns it into a savory pie. Spaghetti pie, often made with a filling of cooked pasta, cheese, eggs and sometimes cured meats is a dish that many Italian -Catholic families traditionally prepare and eat around Easter.

The pie is often made on the day before Easter and served at noon to signify the end of Lent and the breaking of the fast. I usually make this spaghetti pie each year as it is a family traditional .

Variations for this Spaghetti frittata Easter pie

Here are three variations Of spaghetti frittata Easter pie, based on regional traditions.

1. Neapolitan: A classic from Naples, this version is often made with leftover pasta and a mix of Pecorino Romano and parmesan. Some families add a touch of tomato sauce for color and extra flavor.
2. Southern Italy : In Calabria and Sicily, this dish might include a mix of cured meats like soppressata , capicola, along with a generous amount of cheeses . I am using this version in this recipe.
3. Ricotta and sausage Easter pie: A richer version found  in some Italian -American kitchens, this variation swaps salami for crumbled Italian sausage and adds ricotta cheese for a creamier texture.

Each of these versions is delicious and carries a special tradition to who ever makes it. Spaghetti frittata Easter pie is an easy way to bring a little bit of Italian tradition to your table. Serve it warm, room temperature , or straight from the fridge-it’s delicious no matter what and it’s perfect any time of the year . ENJOY! And please leave me a comment on your experience with this recipe. I love hearing from you!!!THANKS

Ingredients

• 12 oz. cooked spaghetti
• 4 large eggs
• 1/2 cup grated pecorino Romano or parmesan
• 1 cup shredded mozzarella
• 1 cup diced provolone
• 1 cup diced salami
• 1/4 cup chopped Italian parsley
• salt and pepper to taste
• 2 Tbsp. olive oil

Instructions

1. Start by cooking the pasta al dente in boiling salted water, drain and let cool slightly.
2. In a large bowl whisk the eggs then add in the rest of the  ingredients, spaghetti mozzarella, parmesan, provolone, parsley and salami. Salt and pepper to taste. Mix until well combined.
3. In a 10 inch saute pan over medium high heat add the 2 Tablespoons of olive oil. When the oil is hot add the spaghetti mixture, cover, lower the heat to low cook for 10-12 minutes or until golden brown. Put a plate over the skillet and flip the pasta pie , slide it back into the pan cover and cook 10 minutes remove the cover the last 5 minutes.
4. Let rest before slicing. Can be served at room temperature or hot. ENJOY!!!!

Meat stuffed eggplant rollatini

Meat stuffed eggplant rollatini or Involtini di Melanzane are delicious. They are made with thinly sliced eggplant that is pre- baked before being filled with an easy meatball mixture. Then they are rolled up laid on a bed of my easy marinara sauce and baked. If you don’t like eggplant , I have to tell you my Husband, Joe does not like eggplant either. Yet , he ate a plate -full of eggplant rollatini. With delicious layers of baked eggplant  and  savory ground beef in a a garlicky tomato sauce- this Italian baked eggplant dish tastes like a restaurant quality meal.

This recipe is a little different than the traditional Italian method. Instead of coating the eggplant with flour and pan-frying before rolling then up and baking, the eggplant slices are baked rater then fried without any flour. The results are delicious and may surprise some used to the traditional way.

Things to know about this meat stuffed eggplant rollatini recipe

The number one question about this meat stuffed eggplant rollatini recipe is : To peel or not to peel the eggplant?  That is a personal preference,  but if the eggplants are large the skin is usually tougher than the the skin of smaller eggplants and should be peeled. If you prefer you can zebra peel them like I did in this recipe.

To make this recipe more manage the prep can be done in steps or even a day ahead of time. You can make my easy marinara sauce and the filling mixture the day before and keep covered in the fridge until your ready to assemble the eggplant rolls. The eggplant can even be baked ahead of time. With a prep plan in place this meat stuffed eggplant rollatini recipe can be on your table in not time.

Ingredients

• 2 medium eggplants peeled and sliced thin vertically
• 1 Lb. lean ground beef
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste
• 4 cups my easy marinara sauce

Instructions

1.  Preheat your oven to 375 degrees
2. Prepare The eggplant: Start by peeling the eggplant, then slice thin on the long side. Sprinkle with salt and let sit in a colander weighted down to extract the bitter liquid. Pat dry drizzle with olive oil and bake on a baking sheet for 10-15 minutes or until soft .
3. Prepare the filling: in a bowl mix the ground beef, breadcrumbs, parmesan, egg and the parsley salt and pepper to taste and mix until well combined.
4. Assemble the Eggplant rollatini: Place a tablespoon of the filling in the center of each eggplant slice. Roll them up jelly roll style. Line an oven proof casserole dish with 2 cups of my easy marinara, stand the eggplant rolls in the casserole dish, then top with the remaining marinara. Top with grated parmesan and bake for 30-35 minutes or until the filling is cooked through.
5. To serve: Line a dinner plate with marinara sauce stand the eggplant rolls on top of the sauce , top with additional sauce and Italian parsley. ENJOY!!!!

Italian baked stuffed peppers

This is the classic baked Italian stuffed pepper recipe I grew up with, tomato seasoned ground beef, rice and cheese, so good.

Stuffed bell peppers are the perfect easy to make dinner that can be made inexpensively, and always a crowd pleaser. The thick succulent skin and hollow insides of peppers make them ideal for stuffing and baking with all different ingredients and combinations.

Things to know about this Italian baked stuffed pepper recipe

Stuffed peppers are what leftovers are for. They can be filled with any combination of starches, meats, beans and sauces, making them a great vessel for leftovers. Most stuffed peppers are made because we have left over rice.

You can adjust this recipe in many different places. The rice can be swamped for couscous or quinoa, you can use ground beef, or leftover roast chicken  or leave the meat out. If your going the vegetarian route  replace it with beans of your liking. Some stuffed pepper recipes call for cutting off the tops and using them as a lid for the peppers. In this recipe I sliced the peppers in half, for easier eating, plus who doesn’t like to see a cheesy open faced stuffed pepper.

I used a mixture of white rice and brown rice, if you need too, cook the rice according to package directions, or you can use precooked rice if you have some laying around.

I used different colored peppers for this recipe, the more common green peppers work just as well. Roast the the peppers about 10 minutes before filling, I use my toaster oven for this recipe, I don’t like using my big oven for roasting small amounts of

ingredients, it heats up quickly and produces the same results. In fact I use my toaster oven on a more regular basis then my large oven.

After stuffing the bell peppers, top them with  a cheese of your choice,  place them in a oven to table casserole dish, and return to oven for 45 minutes minutes, or until the cheese is brown and bubbly.

Ingredients

• 6 large bell peppers
• 2 Tbsp. olive oil + 1 Tbsp. to coat the peppers before pre- roasting
• 1 cup chopped onion
• 2 Tbsp. minced garlic
• 4 cups marinara sauce
• 2 cups chicken or vegetable stock
• 1 lb. lean ground beef
• 1 cup uncooked white rice
• 1 cup chopped spinach
• 1 egg
• 1 cup grated parmesan more to top the peppers
• 1 cup shredded mozzarella
• 1/3 cup  chopped Italian parsley
• salt and pepper to taste

• Instructions

• Preheat oven to 375 degrees
• Rub  the bell peppers  with olive oil, salt and pepper. Roast in a 375 degree oven for 10- 15 minutes or until slightly soft.
•   In a deep saute pan in  2 Tbsp. of olive oil, over medium high heat saute the onion and garlic until soft and jut beginning to brown. Add the  ground beef and cook until the meat is brown. Then add the rice, stock and half of the marinara simmer for 10 minutes.
• Remove from the fire and add the spinach, parsley, grated parmesan, egg and salt and pepper to taste. Mix well divide the filling among the 12 pre roasted bell pepper halves. Top with the remaining marinara, shredded mozzarella more grated parmesan . and bake in a preheated 375-degree oven for 45 minutes.  Top with chopped Italian  parsley. ENJOY!!!

Stovetop Italian sausage and peppers

There’s nothing quite like the irresistible and recognizable smell of Italian Sausage sizzling along side vibrate bell peppers and sweet onions. This Italian classic is a simple, one-pan dish that brings bold flavors to your table with minimal effort. Whether your planning  a cozy family dinner or a casual get- together, sausage and peppers is always a hit. This dish is a staple in Italian -American households, often served at celebrations, family gatherings, or part of Sunday dinners. It’s simplicity and comforting flavors make it a go-to recipe for any occasion. Plus , it’s budget friendly and uses just a handful of ingredients, making it a perfect option when you want something hearty and satisfying without the fuss.

Why you will love this stovetop Italian sausage and peppers

Authentic Italian flavor: Italian sausage , pairs perfectly with tender bell peppers and caramelized onions.

Quick and Easy: If you been following along you know I’m all about quick and easy. Ready in under 30  minutes with minimal ingredients, this is a great go-to meal for busy weeknights.

Versatile: serve it as a hearty main dish, tucked into a hoagie roll, or over pasta for a complete meal.

One -pan wonder: less cleanup means more time enjoying your meal and family .

Make it your Own: Looking to put your own spin on this classic Dish? Add a sprinkle of red pepper flakes for extra heat, or a splash of balsamic vinegar for a touch of tang. You can also melt some provolone cheese over the top for a gooey cheesy twist.

This classic stovetop Italian sausage and peppers recipe is proof that simple ingredients can create the most comforting and delicious meals. Give a try and enjoy the taste of Italy at home. BUON APPETITO!!!!

Ingredients

• 2 Tbsp. olive oil
• 4 links Italian sausage mild or spicy or a combination of both
• 1 red and 1 green cleaned and sliced into thin strips
• 1 thinly sliced onion
• 1 Tbsp. minced garlic
• 1/2 cup white wine
• 1/2 cup balsamic vinegar
• Salt and pepper to taste

Instructions

1. Heat the oil in a large skillet over medium high heat. Add the sausage and brown on all sides, about 5-7 minutes . Remove and set aside.
2. In the same skillet , add the onions, and peppers  and cook until soft . Deglaze the pan with the wine, wait until absorbed before proceeding.
3. You can slice the sausage into thick pieces or leave it whole, then return it back to the pan . Add the garlic, and balsamic vinegar and stir everything together. Cook for  an additional 5 minutes until the sausage is fully cooked through and the flavors are well combined.
4. Season with salt and pepper to taste. Top with fresh Italian parsley, if desired. ENJOY!!!!

Creamy lemon parmesan zucchini orzo

If your looking for a quick and easy weeknight dinner that’s full of fresh flavors, this creamy lemon parmesan zucchini orzo is just what you need. Made entirely in one pan, it’s a fuss-free dish that’s perfect for busy worknights or when your craving something comforting without the cleanup. the orzo soaks up a velvety lemon parmesan sauce, and the zucchini adds a fresh heathy touch.

Serve it as a light vegetarian main , ( if you use vegetable stock) or pair it with my rosemary garlic seared lambchops for a complete restaurant quality meal. Or with my Quick And EASY Chicken Francese for a spring time complete meal everyone will love. Also a delicious addition to grilled chicken, shrimp or fish for an easy elegant meal. It’s creamy texture and bright citrus flavor also make it a delicious side dish for gatherings, adding color and flavor to your table. Whether served as a main dish or a side, it’s guaranteed to keep them coming back for more.

Switch up this creamy lemon parmesan zucchini orzo

What to switch things up? Try adding grilled chicken, shrimp or seared scallops for a flavor boost. For extra veggies, toss in fresh spinach, cherry tomatoes or peas. If you prefer a little heat, a pinch of red pepper flakes will add a spicy kick. You can even swap out the zucchini for asparagus, broccoli, or whatever is in season. The possibilities are endless, making this one -pan creamy lemon parmesan zucchini orzo your go-to for easy , adaptable meals. With just one pan and minimal effort, you can have a meal that feels special yet easy enough for any day of the week. This orzo recipe is a perfect side dish too along side my rosemary garlic seared lambchops for a complete restaurant quality meal. Or with my Quick And EASY Chicken Francese for a spring time complete meal everyone will love. Give it a try and let me know in the comments what variation you tried and tag me on social media, I love seeing your creations and it helps others. THANKS!!!!

Ingredients

• 4 cups orzo
• 2 medium zucchini cleaned and cut into dice
• 2 Tbsp. olive oil
• 1 Tbsp.  butter
• 1 cup chopped red or yellow onion
• 1 Tbsp. minced garlic
• 1 cup white wine
• 2 cups chicken or vegetable stock
• 1 cup cream
• 1 cup grated parmesan cheese
• juice from 1 lemon
• 2 Tbsp. chopped Italian parsley

Instructions

1. In a large saute pan over medium high heat in the olive oil and butter saute the onion and garlic until soft and translucent
2. Add the orzo to the pan and cook for a few minutes to toast. (2-3 minutes) then deglaze the pan with the wine. After the wine has been absorbed add the stock and cream cook until sauce begins to thicken ( about 5 minutes) add in the zucchini and parmesan cheese and cook 5 minutes longer.
3. Finish with a squeeze of lemon juice and the Italian parsley. ENJOY!!!!

Sicilian eggplant caponata rigatoni

Growing up, my mother would make eggplant caponata every summer using farm-fresh produce straight from our garden. The glossy purple eggplant, juicy tomatoes, and fragrant basil were transformed into a vibrant delicious caponata- a sweet tangy Italian relish. While caponata is traditionally served as a side dish or antipasto, I love tossing it with rigatoni for a hearty  and satisfying pasta meal. Every bite is full of bold flavors of eggplant, olives, and capers , all simmer together in a rich tomato sauce. It’s  a delicious taste of summer and perfect way to cook with seasonal ingredients.

Delicious variations for Sicilian eggplant caponata rigatoni

1.  Meaty caponata Rigatoni: Add crumbled Italian sausage or ground beef for a heathier twist. Brown the meat along with the onions and garlic before adding the tomatoes and eggplant.
2. Seafood Caponata Rigatoni: For a coastal Italian touch, add sauteed shrimp or chunks of white fish like cod or halibut. These seafood compliments the briny capers and olives.
3. Creamy Caponata Rigatoni:  For a luxurious twist, stir in a cup of ricotta cheese  and 1/2 cup of heavy cream just before serving. This creates a velvety sauce that pairs beautifully with the bold flavors of the caponata.
4. Pasta Swap caponata: While rigatoni is perfect for holding on to the caponata sauce, you can easily swap it for other pasta shapes. Try penne, orecchiette, or even spaghetti for a different texture.

Sicilian eggplant caponata rigatoni is a celebration of bold flavors and simple ingredients, bringing a taste of Italy to your table. Whether you stick to the classic version or try one of the delicious variations, this dish is sure to become a family favorite. Give it a try and let me know in the comments how you made it you own!!! Share your creations and tag me- I’d love to see your take on this Sicilian – inspired pasta. ENJOY!!!!

Ingredients

• 12 0z. rigatoni Pasta
• 1 medium eggplant cut into medium dice
• 2 Tbsp. olive oil
• 1 cup chopped onions
• 1 tbsp. minced garlic
• 4 cups chopped tomatoes
• 3 cup my easy marinara sauce
• 1 cup pasta water
• 1 cup chopped celery
• 1/2 cup red wine vinegar
• 2 Tbsp. sugar
• 2 Tbsp. capers
• 1 cup pitted and  sliced green olives
• 1/2 cup pine nuts
• 1/2 cup torn basil leaves
• salt and pepper to taste
• 1/2 cup grated parmesan cheese for serving

Instructions

1.  In boiling salted water cook your pasta al dente
2. In a large saute pan over medium high heat in the olive oil  saute the onion and garlic until soft and translucent
3. Add the tomatoes and eggplant and cook until the tomatoes burst and the eggplant is tender.

mix the sugar with the vinegar and add to the eggplant mixture along with the capers, olives. pine nuts and  marinara sauce let it simmer for 20-25 minutes.

1. Toss the rigatoni in this delicious vegetarian eggplant , top with grated parmesan and shredded basil. ENJOY!!!!

easy stove top eggplant caponata

Stove top Eggplant caponata is an easy to make classic Italian dish that’s packed with chunks of eggplant, tomatoes, onions and herbs. It can be enjoyed as a dip, with bruschetta, a side dish, great served over grilled meats, or served as a pasta sauce. My mom would make eggplant caponata every summer using fresh produce from the garden.

Like many Italian dishes, there are as many version of caponata as there people that make it- each with their own twist.  Some fry the eggplant for a richer flavor, others roast it for a smoky depth, and some (like me) keep it simple with a stove top simmer. Some recipes add raisins, others include pine nuts for a bit of crunch or bell peppers for a pop of extra color.

Why you will love this easy stovetop eggplant caponata

This eggplant caponata is the perfect balance of sweet, sour and savory flavors. It’s incredibly versatile- serve it as a side dish, spread it on crusty bread, serve it over pasta, or even as a topping for grilled fish or chicken. Plus it’s a great make- ahead option since the flavors only get better as it sits. Using fresh summer produce makes it a vibrant and wholesome addition to any meal. And with so many variations , you can easily customize it to fit your taste.

Whether you to tradition or add your own twist, this easy stovetop eggplant caponata is a delicious way to savor the best of summer’s produce. It also stores beautifully- keep it an airtight container in the fridge for up to a week. For longer storage caponata is freezer friendly up to three months, making it a perfect make -ahead option.

Make a batch, let the flavors meld , and enjoy it with family and friends. If you give this recipe a try , let me know in the comments  how it turns out for you or tag me on Instagram – I’d love to see your version and it helps others. THANKS!!!!

Ingredients

• 1 medium eggplant cut into medium dice
• 2 Tbsp. olive oil
• 1 cup chopped onions
• 1 tbsp. minced garlic
• 4 cups chopped tomatoes
• 1 cup my easy marinara sauce
• 1 cup chopped celery
• 1/2 cup red wine vinegar
• 2 Tbsp. sugar
• 2 Tbsp. capers
• 1/2 cup pine nuts
• 1/2 cup torn basil leaves
• salt and pepper to taste

Instructions

1. In a large saute pan over medium high heat in the olive oil saute the onion and garlic until soft and translucent
2. Add the tomatoes and eggplant and cook until the tomatoes burst and the eggplant is tender.
3. mix the sugar with the vinegar and add to the eggplant mixture along with the marinara sauce let it simmer for 20-25 minutes.
4. Add in the basil and capers. ENJOY!!!!!