The ingredients I decided to use were AJ's sweet black onion relish and Lisa's Hot Pepper and Red Onion Jam. I used the former as the base for a simple pita pizza, and the latter was incorporated into my version of a caponata with Japanese eggplant, red onions and two teaspoons of this sinfully spicy jam. Both ingredients elevated the ordinary weeknight dinner, and made me even more excited for the next Queens Swap in July. If you like what you see, I encourage you to be a part of it.
Queens Swap Inspired Dinner (Serves 1)
For the pita pizza:
1 whole wheat pita
2 tbs of black onion relish (you can substitute with a homemade or store bought version)
Handful of shredded mozzarella cheese
Sprig of fresh basil
For the caponata:
1 long Japanese eggplant, chopped into 1 inch pieces
1/2 medium red onion, chopped
2 tsp of hot pepper and red onion jam (substitute with a store bought option)
Salt and pepper to taste
1 1/2 tbs of olive oil
Top pita with black onion relish and cheese. Place in a 350 degree oven for about 10 minutes or until the cheese melts properly.
In the meantime, sautee onions until lightly browned and then toss in eggplant. Add the salt and pepper and stir well. Sautee for about 3 minutes until the eggplant starts to color and then add the hot pepper relish. Stir well to incorporate, and cook for another 3-5 minutes, until the eggplant gets soft.
Remove pita pizza from oven and top with fresh basil. Enjoy the eggplant as a side to your pizza or even place it on top if you so wish.
Thanks Queens Swap for making my dinner so dee-licious.