I cheated and used Trader Joe’s Thai Green Curry Simmer Sauce. This was the first time I used this product and it’s not bad when time is limited.
1 chicken breast cut in short strips
1/2 cup red onion roughly chopped
1 carrot sliced
1/2 cup zucchini cut into 1 inch chunks
1/2 frozen peas
4 oz (about 1/3 jar) of Trader Joe’s Thai Green Curry Simmer Sauce
2 cups cooked rice
Heat 2 tsp oil in non-stick skillet and stir fry chicken until almost done, remove from skillet.
Add onion, carrots and zucchini to skillet and stir fry for 2-3 minutes.
Add peas and return chicken to skillet along with sauce. Simmer half covered for 8-10 minutes.
Serve with jasmine rice and fresh cilantro.
1 eggplant cut into 1/2″ cubes
1 green pepper chopped
1 onion diced
1 shallot diced
1 carrot finely chopped
1 celery stalk finely chopped
1 garlic clove minced
1 can diced fire roasted tomatoes
3 tbsp rinsed capers
3 tbsp balsamic vinegar
3 tsp sugar
Heat 2 tbsp olive oil in large skillet and brown eggplant, about 8-10 minutes. Stirring frequently. Remove eggplant. In a little more oil saute green pepper, onion, shallot, carrot, celery and garlic till tender about 10 minutes. Add a little salt or not. Dissolve sugar in the vinegar in a small bowl. Add tomatoes, vinegar and sugar mixture and continue to cook over low heat 5 minutes. Add eggplant and capers and cook another 5-10 minutes. Cool and serve at room temperature with crusty bread.
Typically I would add a little fresh basil as a garnish but since I didn’t have any I added a dash of italian seasoning while sauteing the vegetables. Also, green olives are traditionally used but but I didn’t have those either so I added a little extra capers.
Some other ways to use caponata: with pasta, a topping for pizza, a layer in lasagne, or stirred with lentils or quinoa.
Roast garlic and chop. Remove stems from kale, rinse, chop and blanch for just a few seconds. Chop olives, red onion, reconstituted dried tomato. Drain beans. Combine all and dress with vingrette, fresh lemon juice and lemon zest.