Wednesday, September 30, 2009

Eggplant Caponata and Cakebread Wine. Yum.

Last night we opened a jar of Sicilian Eggplant Caponata that we picked up at Michael Chiarrelo's Napa Style store. Yum-my.

Elli and I were in there a few weeks ago and sampled all the different bruschetta spreads. Believe it or not, the eggplant was her favorite. So we bought a jar. (Only one, because it's 10 bucks.)

I have to tell you, the flavor is awesome. (And I'm not a huge eggplant fan.) It's made with roasted eggplant, capers, olive oil, roasted red peppers, balsamic, garlic, anchovies, italian parsley, and thyme. It tastes great with crackers and wine. Actually, that's all you need. Some nice fresh bread would have been nice, but the crackers worked just fine.

We pulled a bottle of red wine from from the wine cellar (aka, the hall closet.) The 2004 Rubaiyat from Cakebread Cellars tastes a lot like a zinfandel (I think.) It's fruity, jammy, with aromas of blackberry. It was totally delish. My kind of red wine for sure.

So the next time you don't feel like cooking. Or you have unexpected house guests. Grab a jar of this with some crackers and enjoy! And don't forget the wine.


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