Harvest Fresh Cipolline Onion and Red Thai Pepper Caponata on Roasted Cod and Couscous

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Servings 4

Prep. Time 30 minutes

Cooking Time 45 minutes

Ingredients
    • 1 Sicilian eggplant, peeled and cut into ½-inch cubes
    • 1 tablespoon sea salt
    • ½ cup extra-virgin olive oil, divided
    • 2 bay leaves
    • 1 bag Harvest Fresh Cipolline Onions, peeled and chopped
    • 4 ribs celery, sliced ½ inch thick
    • 1 pint cherry tomatoes, halved
    • ¼ cup capers, preferably salt-packed, well rinsed
    • 10 large green olives, pitted and very coarsely chopped
    • 2 Harvest Fresh Red Thai Peppers, halved, seeded and thinly sliced
    • ½ cup red-wine vinegar
    • 1 tablespoon honey
    • 2 tablespoons chopped flat-leaf parsley
    • 2 tablespoons chopped fresh basil

     

    ROASTED COD

    • 4 – 6 pieces cod
    • salt and pepper
    • olive oil

    COUSCOUS

    • 1 box Moroccan spiced couscous
    • cook as per directions

     

Directions
    Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weight down the plate with cans. Set the colander in the sink to drain for 1 hour.

    Meanwhile, heat ¼ cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers

    Increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl.

    When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.

    Heat the remaining ¼ cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until brown on all sides, 10 to 15 minutes. Add chilies and cook, stirring, until they are softened, 5 to 10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine.

    Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about ¼ cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.


    FOR ROASTED COD

    Pre-heat oven to 400” degrees

    Rub cod pieces in olive oil to coat lightly and season with salt and pepper

    Roast in 400 degree oven for approximately 10 – 15 minutes until opaque and flaky


    FOR COUSCOUS

    Mound couscous on plate, place 1 piece of cod on top of couscous top with 2 -3 heaping spoonfuls of caponata, serve warm.