The good people at Red Pack Tomatoes sent me some of their delicious tomatoes. I had to make this quinoa and camponata dish with the tomatoes.
With summer coming and so many delicious vegetables coming, this is a recipe that will use a lot of them and is sure to please. Whether you serve it like a bruchetta or over quinoa it is very flavorful and delicious.
2 tablespoons plus two tablespoons extra-virgin olive oil
3 eggplant (about 1 pound), cut into 3/4-inch dice
Kosher salt and freshly ground black pepper
1 large sweet onion, diced
3 rib celery, finely diced
1 red bell pepper, cut into 1/2-inch dice
4 medium cloves garlic, thinly sliced
1/4 cup minced fresh mint leaves, plus more for garnish
1/4 cup minced fresh parsley leaves, plus more for garnish
1- 15 ounce can Red Pack Petite Diced Tomatoes
1/2 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons capers, drained and rinsed
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
Sauté onion, celery and red pepper in oil. Add in eggplant and the extra oil. Continue cooking until eggplant is tender. Add in garlic, salt and pepper, mint, parsley, cinnamon, raisins, tomatoes. capers, sugar and vinegars. Cook on a gentle simmer for about 20 minutes, uncovered. Remove from heat. Best if made a day in advance, flavors will marry.