Cuisine by Justine Caponata-Inspired Italian Braised Greens and Vegetables

Those of you who were a part of the CSA program last year will remember the delightful Justine who is a high school student that loves to cook.  Cuisine by Justine is back and here is her first recipe.  I can highly recommend you trying them!

This dish was inspired by the classic Italian dip, eggplant caponata, which incorporates ingredients such as raisins and vinegar to hit just the right balance of savory, sweet, and sour. This vegetable medley would be great served over any grain such as pasta, quinoa, rice, etc. Also, you could use either CSA spinach or Kale, or both!  Until next time, Justine

Ingredients:

• 5 cloves garlic, chopped
• 1 small eggplant, cubed
• One 8 oz package sliced, washed mushrooms
• 2 bunches CSA spinach or kale, washed thoroughly and roughly chopped 
• Olive oil
• One 14.5 oz can no-salt-added diced tomatoes
• One 15 oz can no-salt-added tomato sauce
• 1/8 to ¼ cup pine nuts
• 1/8 to ¼ cup golden raisins
• 1/8 cup balsamic vinegar
• 2 tablespoons sugar
• 2 teaspoons capers
• 4 to 5 large basil leaves, (I used my CSA basil), julienned or chopped
• A generous pinch salt, to taste

Preparation:

1. Heat a very large skillet to medium heat; add a drizzle, (about a tablespoon) olive oil and garlic
2. As soon as garlic starts to turn golden-brown, add eggplant, pine nuts, and about 1 to 2 more tablespoons olive oil
3. As soon as pine nuts start to turn golden-brown, add both cans of tomatoes and all remaining ingredients except for greens
4. Stir sauce to combine all ingredients and turn to low heat; add greens
5. Greens may be hard to fit into the skillet at first, but gently stir them into the sauce and then cover skillet with lid
6. Let vegetables simmer in sauce for at least 5 to10 minutes, until the greens are wilted but not mushy

Enjoy!