T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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SICILIAN EGGPLANT RELISH (CAPONATA)

Adapted from Cook’s Illustrated J/A 2008

1 Globe Eggplant, cut into 1/2-inch cubes
3/4 tsp. kosher salt
3/4 cup V8 vegetable juice
1/4 cup red wine vinegar
2 Tbls. light brown sugar
1/4 cup minced fresh parsley
2 – 3 anchovy filets, minced
1 cup ripe Tomatoes cut into 1/2-inch dice
1/4 cup raisins
2 Tbls. minced black olives
2 Tbls. olive oil
1/2 cup diced celery
1/2 cup diced Sweet Pepper
1/2 cup finely diced onion
1/4 cup pine nuts, toasted

Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with non-stick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is shriveled to one-third of its size, but is not browned (about 8 to 15 min.). Remove eggplant and transfer to a towel-lined plate. Meanwhile, whisk together in a medium bowl, vegetable juice, vinegar, brown sugar, parsley and anchovies. Stir in tomatoes, raisins and olives. Heat 1 Tbls. oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding a bit more oil if pan appears dry. Transfer to a bowl. Add remaining oil to now empty skillet and heat until shimmering. Add celery and sweet pepper; cook stirring occasionally, until softened, 2 to 4 minutes. Add onions; cook until vegetables are browned, about 4 minutes longer. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer, cooking until juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to a serving bowl and cool to room temperature. Taste and correct seasoning with up to 1 tsp. additional vinegar. Sprinkle with pine nuts before serving over slices of toasted baguette or alongside grilled meat or fish.

Find more recipes by produce: eggplant, parsley, sweet peppers