This website won’t be a Saints blog. You can find that elsewhere, and I don’t have the time or inclination to improve on what the rest of the folks are doing. However, I will periodically post things that are interesting to me, which will probably be something slightly alternative to your standard fare.
However, since this is a Saints-related (and therefore New Orleans-related) site, I’d be remiss if I didn’t have a game day recipe. As a dedicated pescatarian, I’ll try to include recipes that I might be able to, you know, eat. But if something looks good enough, I’ll go ahead and post it, even if I can’t eat it.
Today’s recipe is relatively easy, but it does have to chill for 4 hours, so you’d probably better leave work early to get this made. However, it makes a perfect hors d’oeuvre for cocktail hour, and every Saints game should start with several cocktail hours. It also travels well if you’re headed to the Dome.
- 1 large eggplant
- 1⁄2 cup olive oil
- 1 1⁄4 cups chopped yellow onions
- 1 cup chopped bell peppers
- 1 teaspoon minced garlic
- 2 large fresh ripe tomatoes, peeled, seeded, chopped
- Salt and cayenne to taste
- 2 tablespoons dry white wine or vermouth
Preheat oven to 400 degrees. Put the whole eggplant on a baking sheet and bake until soft, about 1 hour. Remove from oven. When cool enough to handle, peel and chop the eggplant.
Heat the olive oil in a large skillet over medium heat. Add onions, bell peppers and garlic. Cook, stirring, until soft and lightly golden, about 6 minutes. Add eggplant and tomatoes, and season with salt and cayenne. Add wine and mix well. Reduce heat to medium low and cook, stirring often, until mixture thickens, about 30 minutes. Remove from heat and cool. Refrigerate at least 4 hours. Serve cold or at room temperature with party crackers or thin slices of rye bread.
What are you making today?