Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene.
The carotenoid, lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration, cataracts, and breast cancer.
August is the time when backyard tomato vines really start producing, so this month we’re exploring this delicious and healthy crop.
The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic.
Nothing brings people together like good food
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Linda A. Doody, PhD, DABT, Executive Director, led CCSA’s regulatory affairs and safety reporting activities in support of commercial, government, and nonprofit drug development from 1995 to 2018, when she moved to a senior advisory role. Dr. Doody is certified as a Diplomate of the American Board of Toxicology (DABT) and holds a PhD in pharmacology and toxicology.
Spotlight on Tomatoes: Caponata
Ingredients
- 2 medium eggplants (You can use your choice of eggplant, whether the familiar, purple western or globe eggplant, or Italian eggplant, which is also purple, but smaller, lobed, and often shaped like a teardrop. The two varieties are similar in flavor and texture. Just make sure to choose eggplant that is firm and glossy)
- 2 large onions, chopped
- ½ cup olive oil
- 1½ cups celery, slice about ⅓-inch thick
- 2 red or green bell peppers, cut into 1-inch chunks
- 2 cloves garlic, chopped
- 2½ pounds peeled, seeded, and diced fresh tomatoes, or a 28-ounce can of Italian plum tomatoes, undrained, cut up (It is generally accepted that the best canned tomatoes are the San Marzano variety, but they are expensive if the label includes “designation of origin” [D.O.P.] San Marzano. This means the tomatoes were certified to be grown and canned within a specific Italian region. The Muir Glen brand whole peeled tomatoes, which are favored by America’s Test Kitchen, are also a tasty option)
- ⅓ cup red wine vinegar
- 2 Tbsp salt or to taste
- 2 Tbsp sugar
- ¼ cup chopped fresh basil or 2 Tbsp dried basil (Use fresh basil if at all possible. Just remember that dried herbs have a stronger flavor. A good rule of thumb when making this substitution is one tablespoon of fresh for every teaspoon of dried)
- 3 Tbsp tomato paste
- ½ cup chopped parsley
- 1 teaspoon freshly ground pepper
- ¾ cup sliced stuffed green olives
- 4 Tbsp capers, drained
- 2–3 zucchini, sliced
- ½ cup pine nuts, lightly browned in olive oil
Instructions
- Cut unpeeled eggplant into 1” cubes. Heat olive oil in a 5- or 6-quart enameled cast iron (or otherwise non-reactive) casserole or Dutch oven. Add eggplant and onions and sauté for 5 minutes until lightly golden. (Note: If desired to save calories, although the recipe will not be as authentic, just place raw eggplant and onions in the casserole and proceed.)
- Add remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally. Remove lid and simmer for about 10 minutes more or until thick (depends on the juiciness of the tomatoes). Serve at room temperature as an hors d’oeuvre in a bowl surrounded by sliced French or Italian bread, or as a salad on romaine leaves. Will keep under refrigeration for 3 weeks.
Notes
This is the classic tomato-based version of sweet and sour eggplant stew as served in Sicily. It is a cousin to French ratatouille. This recipe comes from a Bon Appetit article entitled From San Francisco that was about Loni Kuhn’s cooking school, Cook’s Tour. Although she taught many of the world’s cuisines, she specialized in Italian cooking, with an emphasis on the hearty, rustic cuisine of Sicily.
Caponata pairs well as a side dish with fish such as swordfish, mahi mahi, or tuna. It also makes a good filling for omelets and quiches.
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