Halloween 2011 Party Leftovers

The past two days have been all about leftovers. Sunday repeated the party but for dinner Monday night I cut up 3 chicken breasts, dredged them in flour and sauteed them in a touch of oil. Once cooked I poured the leftover eggplant caponata over the breasts along with a drizzle of EVOO and balsamic vinegar. Finally heat it through and serve it over couscous. EXCELLENT! and good for you. Going forward this will be a dish I make for dinner vs only making it as an appetizer.

COUSCOUS
1 C. whole wheat couscous ¼ t. salt
¼ t. (thin slice) butter

 In a pot heat chicken broth, butter and salt on high heat. When boiling add couscous and stir. Remove from heat, cover and let sit for 5 minutes. Uncover, fluff with a fork, and serve. Makes 2 cups.

EGGPLANT CAPANATA
1 onion, diced small
1 red bell pepper, diced small
1 eggplant, sliced, diced small
2 t. sugar
2 T. balsamic
¼ t. coarse black pepper
½ C. raisins, soaked in hot water 5 minutes
¼ C. pine nuts, toasted
-Fresh Mozzarella
1 baguette, sliced and toasted
Toast pine nuts in a dry skillet till golden, 3-5 minutes. Dice onion. In a large covered skillet, saute onion with a drizzle of EVOO till caramelized, 15 minutes, covered first 10. Remove and set aside. Dice red bell pepper and saute in a drizzle of oil, till soft, 5-8 minutes, set aside. Slice eggplant into 1/2 inch slices, slice each round into sticks and dice. Sprinkle with salt and saute eggplant in a drizzle of EVOO, about 5 minutes. Add remaining ingredients and sauteed veggies back to pan. Simmer 5 minutes to blend flavors. Cool. When ready to serve. Toast baguette slices. Serve capanata on top of toasted baguette slices topped with mozzarella cheese. Place in oven to melt cheese.

Note: Will store in the refrigerator for up to 5 days.