In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Jan. 3, 2008 / 25 Teves 5768

Sicilian eggplant dish, roast lamb make fine winter meal

By Linda Gassenheimer

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http://www.JewishWorldReview.com | It's the time of year when a hearty bowl of soup makes an inviting dinner.

Eggplant grows abundantly in Sicily, and Caponata is one of the highlights of Sicilian cooking. Eggplant, called melanzane or "mad apple" in Italian, along with celery, onions, tomatoes and olives form the basis of this antipasto or side dish. It tastes even better the second day and will keep several days in the refrigerator. If you have enough time, make double and serve the rest with another dinner or as an hors d'oeuvre.

Roasting is a wonderful way to enjoy lamb because it cooks quickly and makes a delicious dinner. Fresh herbs complement the meat and the spicy bread crumbs add unusual accompaniment.

This meal is special enough for a dinner with friends or a weeknight dinner.

This meal contains a total of 622 calories per serving with 30 percent of calories from fat.

There is no need to peel eggplant. Simply wash and cut into cubes.

Since the oven is already on, toast the bread for the Caponata on one of the lower racks of the oven.


Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 small eggplant, 1 small bunch celery, 1 ripe medium tomato, 1 small jar pitted black olives, 1 baguette or French bread, 6 lamb rib chops (about 1 pound) and 1 small bunch fresh rosemary.

Staples: Olive oil, onion, plain bread crumbs, Dijon mustard, fat free, low-salt chicken broth, garlic, red wine vinegar, sugar, salt and black peppercorns.


  • Preheat oven to 450 degrees.

  • Start lamb roasting.

  • Make Caponata.

  • Toast bread.

  • Finish lamb.


2 cups eggplant cubes (1/4 inch)

1 teaspoon olive oil

1/2 medium onion, diced (about 1 cup)

1 stalk celery, diced (about 1/2 cup)

1/2 cup fat free, low-salt chicken broth

2 medium cloves garlic, crushed

1 medium tomato, diced (about 2 cups)

4 pitted black olives, sliced

1 teaspoon sugar

2 tablespoons red wine vinegar

1/2 French bread baguette

Salt and freshly ground black pepper

Heat oil in a nonstick skillet large enough to hold eggplant in one layer. Cook over medium heat, turning cubes every few minutes until soft, about 10 minutes. Remove eggplant and add onions, celery and broth. Saute until onions are transparent, about 5 minutes. Add garlic and tomatoes and continue to saute 5 more minutes. Tomatoes should retain their shape.

Return eggplant to pan along with olives. Saute 2 to 3 minutes. Remove from heat and stir in sugar. Add vinegar and salt and pepper to taste. Diagonally slice baguette to make oval about 1/2-inch thick. Toast a minute in the oven and serve caponata on top. Makes 2 servings.

Per serving: 324 calories; 11 grams protein; 57 grams carbohydrate; 7 grams fat; 19 percent of calories as fat; 7 grams fiber; .4 milligrams cholesterol; 465 milligrams sodium.


6 lamb rib chops (about 1 pound total)

1/4 cup plain bread crumbs

1 tablespoon Dijon mustard

1 tablespoon chopped fresh rosemary (or 1/2 tablespoon dried)

2 medium garlic cloves, crushed

Salt and freshly ground black pepper

Preheat oven to 450 degrees. Remove visible fat from lamb: expose the bones by scraping away the fat; cut off top fat layer from the meat section leaving a very thin layer covering the eye of the meat. Combine bread crumbs, mustard, rosemary and garlic and add a little salt and pepper.

Cover a baking tray with foil and place lamb on tray. Reduce oven temperature to 400 degrees. Roast lamb for 15 minutes. Remove from oven, turn chops and spread bread crumb mixture over meaty section. Return to oven and roast 5 more minutes for rare, 10 minutes for medium. Makes 2 servings.

Per serving: 298 calories; 30 grams protein; 11 grams carbohydrate; 14 grams fat; 44 percent of calories as fat; .5 grams fiber; 90 milligrams cholesterol; 356 milligrams sodium.

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Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)

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© 2007, The Miami Herald Distributed by McClatchy-Tribune Information Services.