Month: March 2004

Helene Feldman of Toronto shared this luscious recipe with me which she adapted from The Barefoot Contessa by Ina Garten. Helene adds more eggplant, red pepper and onion. This makes a larger quantity and reduces the amount of fat per serving.

2 medium eggplants, peeled
3 red bell peppers, seeded
1 large or 2 medium red onions, peeled
2 garlic cloves, minced
3 tbsp. good-quality olive oil
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. tomato paste

Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with Steel Blade; add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.

Makes 10 to 12 servings

Book Review by Norene Gilletz

Batter Up Kids: Delicious Desserts by Barbara Beery is a delightful, easy-to-follow kid’s cookbook, with simple, scrumptious dessert recipes that any kid can make. In this spiral-bound cookbook with a wipe-clean cover, you’ll find tasty treats, fruit-based snacks, cakes and cookie recipes, plus a child-sized cloth chef’s hat that will transform any ordinary kid into a talented chef!

Batter Up Kids is ideal for beginner culinary experts and even the littlest chefs who can’t yet read.

Read more “Batter Up Kids Teaches Children to ‘Step Up’ to the Plate” →