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Weaver Street Market: We Own It!
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Panzanella’s Salad Caponata 

1 large yellow onion caramelized
2 eggplants grilled
1 dozen sun-dried Roma tomatoes, or roast your own
Juice from one lemon
Balsamic Vinegar
1-2 tbl chopped fresh basil
1-2 tbl chopped fresh oregano
Extra Virgin Olive Oil

Caramelize onion: quarter the onion and slowly sauté in olive oil until very brown. Set aside.

Grill eggplant: slice eggplant lengthwise, toss lightly with olive oil, salt, pepper, and a little balsamic vinegar. Roast or grill till soft but not mushy. Cut in big mouth pieces. Set aside.

Oven roasted Roma Tomatoes: halve 12 Roma tomatoes, sprinkle with olive oil, salt and pepper and place in a 210 degree oven for about 10 hours. Keep extras in refrigerator.

Assemble the salad: take cooled vegetables and mix with 1/4 cup of olive oil, splash of balsamic vinegar, juice of one lemon, salt, pepper, basil, and oregano. Serve as is, or with slices of fresh mozzarella.
Serves 6-8

All of our profits are returned to owners, donated to our community, or used to strengthen the cooperative. Cooperative businesses are honest, open and fair, behave with integrity, and remain accountable for their actions.