Summer 2019 Issue
CELEBRATING MIRACLES
Each spring, with the winds of March, I get the brash idea to turn my backyard into a full-on mini-farm. I picture obedient rows. Organic strawberries. Defiant sta...
The eggplants and onion smell wonderful cooking on the stove, and the purslane takes on an almost nutty flavor with a little heat from the cayenne pepper. This goes nicely with sausages.
Ingredients
SERVINGS: 6 Serving(s)
- ½ cup olive oil
- 2 small to medium (12 ounces) thin eggplants, cut into ¼ -inch to ½ -inch dice
- 1 medium red onion, cut into ½-inch dice
- 2 tablespoons honey
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 6 ounces (4 cups) tender purslane tips and small leaves, plus more for serving
- 2 tomatoes, diced
- ¼ cup toasted pine nuts
- ½ cup balsamic vinegar
Preparation
In a medium skillet over medium heat, heat the olive oil and add the eggplants. Cook, stirring occasionally, for 2 to 3 minutes, until softened. Add the onion, honey, salt and cayenne. Reduce the heat to low and add the purslane, tomatoes, pine nuts and vinegar. Simmer for 2 to 3 minutes or until it reaches the consistency of a stew. Decorate with fresh purslane.
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