Note from B: Emily's recent post about her food experiences in Tanzania has been getting lots of (positive) responses, including this one from a new blog contributor. Thanks for taking the time to write, Jessica C.!
well tell her i homeschool my three children and i will share this with them and expand on it. i love it! happy new year to you and yours! i often want to contribute, i love to cook - maybe this year i will take some photos and send a few things in. i love to make roasted red peppers in the summer when they are abundant around here (south jersey) as well as quite a few other things. i have my grandmother's (italian) pickled green tomato recipe, handwritten, she was of the era when one canned the garden's surplus. today i am making eggplant caviar, i have two vegetarians in the house, my two daughters, i am making that to bring to a new year's eve party this evening. i don't think i can manage a photo just now (i just had to go turn them peppers) but i can share the recipe. it is not mine, it's from the nov/dec 2007 issue of vegetarian times. :) ~jessica c.
Holiday Eggplant Caviar
from Vegetarian Times Nov/Dec 2007
makes 3 cups...vegan
2 medium eggplants (1 1/2 lb.)
1 large red bell pepper
1 large yelllow bell pepper
1 small onion, finely chopped (1 cup)
2 1/2 tlbs. red wine vinegar
1. preheat oven to broil. prick eggplants several times with fork. place eggplants and bell peppers on baking sheet. broil 20-25 min. or until eggplants and peppers are blackened on all sides, turning occasionally. place bell peppers in plastic bag to cool and steam skins. cool eggplant and bell peppers 20 mins. or until easy to handle.
2.peel and coarsely chop eggplants, then place in large bowl. peel and remove core and seeds from bell peppers. chop into 1/4 inch dice, and add to bowl with eggplant. stir in onion and vinegar. season with salt and pepper.