Recipe: Caponata Stew
This recipe features local produce from 9 Bean Rows Farm and locally produced products from Spaghetti Jim's.
Farm fresh local onion
Farm fresh local rutabaga
Farm fresh local turnip
Farm fresh local carrot
Farm fresh local daikon radish
Local prepared caponata eggplant sauce
Locally prepared borlotti beans
Farm fresh local rosemary
Hot pepper flakes
Homemade basil pesto (recipe link)
Remove skins, slice one cup onion and place onion slices in the slow cooker base. Peel and chop two cups rutabaga, two cups turnip, two cups carrot and two cups daikon radish. Layer chopped vegetables on top of onions. Add sixteen ounces caponata eggplant sauce on top of vegetables with sixteen ounces of borlotti beans, four cups of water, two tablespoons brown sugar, one tablespoon rosemary leaves and one tablespoon hot pepper flakes. Stir well, cover slow cooker and cook on high for six hours or until vegetables are tender.
Ladle stew and serve with one half tablespoon basil pesto and a sprinkle of sea salt and pepper.