Camp Fare

Camp Fare

It has been over 100° in Santa Rosa for a couple of days. To avoid cooking, I am enjoying my favorite camp fare: previously grilled chicken thigh, quinoa, and caponata (eggplant, zucchini, peppers, onions, capers, olives, vinegar).

Caponata, Quinoa, grilled chicken

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  1. Oh yes, it is time to make Caponata. I make it once a year, when veggies are ripe, including eggplant. My husband doesn’t like it, but I love it, so when I make it, I eat, and eat, and eat for a few days.

    My Michigan mom prejudiced me against eggplant at an early age. She told me that when she was in college, she had to eat it. Evidently it was not well prepared, because she never, ever cooked it, and the face she made persuaded me I didn’t miss it.

    • My first effort at making eggplant parmigiana was disastrous. I did not use the right oil to get it hot enough, I did not know to salt and press out the moisture from the eggplant slices… I did not grow up in an Italian kitchen. When I served the dish, I knew better than to call it “eggplant,” I insisted it was “aubergine.” It tasted okay but it felt like hand grenades in the stomach. I never attempted it again.

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