Yesterday and Today

Well, didn't get yesterday's meal entered in.  I was too busy meeting a friend at Papa Haydn :)

YESTERDAY-
We had leftover turkey, homemade applesauce that I made last week, and a new side - Eggplant Caponata - from my Primal Blueprint cookbook by Mark Sisson.  Here's the recipe:

Eggplant Caponata
Serves 4-6

Ingredients:
-4 T olive oil, or other fat (bacon fat)
-a few teaspoons salt
-1 lg or 2 small eggplants, cut into 3/4 in cubes (peeling not necessary)
-1/4 C finely chopped pancetta or bacon - 2-3 slices (but I always do more, because more bacon is always good)
-1 yellow onion, finely chopped (He always seems to use A LOT of onion.  I often cut the amount in half)
-1 14oz can finely chopped tomatoes, or the equivalent of fresh tomatoes, seeded and diced
-1 C green olives, pitted and sliced (I just used pimento stuffed)
-3 T capers
-1 C thinly sliced celery
-1/3 C red wine vinegar or a mixture of vinegar and dry red wine (I just used the vinegar, but I think a mixture would have been nice because it was a little vinegary)
-2 t honey
-EVOO or white truffle oil for drizzling on top (I didn't do this)

Instructions
-Heat oven or grill to 500F.  Place the eggplant on a pan in a single layer (I used cookie sheet lined with foil).  Drizzle with the oil (or warmed bacon fat) and sprinkle with salt.  Mix well.  Roast 20-25 min, turning a few times for even roasting.  Remove pan and set aside for later use.
-While the eggplant roasts, heat remaining tablespoon of oil (or fat) in a large skillet.  Add pancetta or bacon and bring to a sizzle over medium heat.  Add onion and cook for about 10 min, lowering heat if necessary to avoid browning.
-Add tomatoes, olives, and capers.  Bring to a simmer, reduce heat and simmer covered about 15 min.  Add  eggplant and celery and cook another 8-10 min. covered.
-Remove cover, raise heat, and add vinegar and honey.  Cook a few more min until excess moisture has evaporated. Taste and add salt and pepper if desired.
-Serve hot, cold, or at room temp, drizzled with some EVOO (if you want - I didn't).  Excellent with grilled Italian sausage, roast chicken, and fish, or tossed into a salad.

TONIGHT
-Is sushi night!!!