Eggplant Capanota Recipe

Eggplant Capanota Recipe Hello everyone! Welcome to Kahunasfoodandwine.com, the galaxy’s most popular food and wine show, and we’re outside. It’s piping hot out. U.S.A.’s just got bounced out of the World Cup because they can’t score. So, we’re doing a -- filmed in the same day actually I was doing this spiedini or the filet kebabs with shrimp but we’re going do a little sort of like tapenade but basically, it’s going to be some grilled eggplant, some roasted tomatoes and some roasted onions. We’re going to throw them on the grill. I came outside and do all these preparations because there’s Bergen nut in there so I had to escape. Basically, we’re going to do this along the grill roasted all up, chop it up and then just mix it together, have it as a side with the kebabs so we’re going to get right to cleaning all this and chopping. So mostly we’re going to have some roasted garlic. What I’ll do is just basically chop the top off the garlic and I’m going to put it in a piece of tin foil, double it up. Grill it with some olive oil. Hit it with some salt, and hit it with some black pepper. These are great to have out by the grill. I used -- all the time I just leave them out here on the drawer. They stay really good with the salt that’s whole and you just grind it and pepper corn -- and this is plastic so you don’t have to worry about, they both are. It actually has plastic but anyway, it’s not going anywhere. Now, we can wrap this up, and we’re going to put this on the grill and it’ll stand on the grill the whole time to its cooking until we assemble then we’ll squeeze a little garlic head out. All right so for the eggplant and really we’re just going to get the head off, cut the bottom off and then just cut this in thick rounds, probably three quarters of an inch to an inch thick, because then I’m going to cube this up after it’s done cooking on the grill. Basically, now that I have these rounds, I’m going to hit it with some salt, actually scrap that. What I'm going to do is throw these in the bowl first. We had just a little in-video editing. I'm going to hit this with some olive oil first. So, I just spin them around so the salt actually has something to stick to. And if you know using eggplant can soak up the olive oil so now, we’re going to hit this with the salt and the pepper. Give them a shake, shake them around, salt and pepper again. So now at this with these -- these are vine ripe tomatoes. We don’t really have them in the garden yet too much. A couple here and there so these are just regular store bought tomatoes, I haven’t been to the farmer’s market yet. So, I'm just going to cut this in half. All right, so the new edition just came out, little Kahuna 2. He’s not quite taking to the screen yet quite like the other one but -- so that’s the newest little Kahuna. Doesn’t -- on so that’s a positive. All right, enough with these minor role payers. Let's get back to the cooking. The tomatoes, I'm just going to salt these, pepper. Just throw these into the bowl with the eggplant. So, this is a big Spanish onion and give this a peel, and cut this into some big rounds as this is going to get grilled also, and we have the two big ones. And we’re going to do probably little olive oil, salt and pepper. Same thing, just put it on. So there are our vegetables we just cooked them. I'm going to get these off the grill in a few minutes. They’re almost all done. I’m just going to hit these tomatoes with a little more olive oil. Your eggplant dish I just put some Pignoli nuts and I'm going to toast them up in the frying pan and then add them in for the salad. So this is going to be really basically -- couldn’t get any easier than this. To make this dish, all you're going to do is just take whatever is here that we just grilled up, give it some rough chops. Now we’ll make bite-size pieces, tomato, you get the idea. So I’m just going to rough chop this off and get it in to this bowl. So just to add a little sweetness to this, I'm going to chop off these little dried figs, which I happen to love. I always keep them on the bags in the house. I use them in a ton of stuff. Okay our pine nuts are done, nice and toasted, going to add those in. Mix them around and that’s just going to add a great depth of flavor. It’s going to help bounce this dish out with some of the nuttiness, the earthiness in there. Definitely, it will give some depth. Okay, I completely lied. I am not the -- I forgot about our roasted garlic. If it wasn’t so hot, you could just squeeze it in but I'm just going to fold these little beauties out. All right, so as I was saying before your camera went dead, I'm just going to pluck all these beautiful little heads of roasted garlic and get them in. They're like little sweet candies at this point. And this is one of the little Loretta garlic. This garlic is from my cousin Connie and her husband Chelsey’s garden and hmmm, but it’s good. Unbelievably good! All right, so now I'm giving it another taste with the garlic and the pignoli nuts. That’s excellent!