Excelsior LIVE - District News
Chef Shaun Shares Flavorful Recipe
Linda Mah
/ Categories: Uncategorized

Chef Shaun Shares Flavorful Recipe

HIs Sicilian Caponata is a sweet-and-sour take on the harvest.

Chef Shaun Robinson recently offered a cooking demonstration at the Master Gardeners Tomato and Pepper Taste-Off at Kalamazoo County Health and Human Service Dept. on Sept. 10. This recipe is a variation on the bruschetta he served at the taste-off. 

Sicilian Caponata (Sweet-and-Sour Eggplant)


• 1 purple globe eggplant, about 14 ounces, unpeeled, sliced ½-inch thick
• 1 medium onion, quartered and thinly sliced
• 2 tablespoons extra-virgin olive oil
• Dill, fresh chopped
• 3/4 pound vine-ripened tomatoes, peeled and chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 3 tablespoons capers in brine, drained
• Garlic cloves. roasted
• 1/4 cup pine nuts, toasted
• Freshly ground black pepper and fine sea salt
• 2 tablespoons sugar
• 1/3 cup red wine vinegar


Heat olive oil in sautee pan, sautee onion, garlic until tender. Add eggplant, sautee and toss for 5 minutes maximum or until tender. Add salt and pepper, sugar and vinegar and remaining ingredients, coat well. Serve at room temp, with gluten-free crackers or wrap in a corn tortillas for different twist.

Don't forget you can register for Chef Shaun's "Harvest Tapas" cooking class on Oct. 26 through Community Education. Sign up here. 
Previous Article KEA Joins Walk-In Campaign
Next Article Enrollment Highest Since 1980

Please login or register to post comments.