Get a Taste of What Residents Savor: Squash & Eggplant Caponata
We interviewed Executive Chef Mike Troehler for our first issue of Bon Voyage. See what he had to say below, and check out his featured recipe!
WHAT DO THE RESIDENTS ENJOY MOST ABOUT DINING AT LAKE FOREST PLACE?
The dining and food events here at Lake Forest Place have such a large impact with the residents. It is great to see groups together each evening enjoying great food with great friends and their neighbors.
WHAT DO YOU ENJOY MOST ABOUT WORKING HERE?
The residents and the staff are appreciative, so that helps drive and inspire me to continue to do the special events and to make sure the team is putting our best meals out daily.
WHAT IS THE MOST FULLING PART OF YOUR JOB?
Having the opportunity to work in a from-scratch kitchen and to change our menu selections monthly to make sure we are serving ingredients that are in season.
SQUASH & EGGPLANT CAPONATA RECIPE:
- 1 medium butternut squash, peeled, seeded, and cut into small cubes
- Olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Balsamic vinegar
- 1 medium eggplant, chopped
- 1 yellow onion, chopped
- 1 cup Spanish Green Olives
- ¼ cup toasted pine nuts
- 3 cloves of garlic, minced
- 1 14 oz. can of chopped tomatoes
- ½ cup golden raisins
- salt and pepper
Take the butternut squash, peel, seed, and cut into small cubes in a bowl drizzle with olive oil, and season with kosher salt and fresh ground pepper – place on a sheet pan and roast for 30 minutes until tender.
Cube 1 medium-sized eggplant into 1/2-inch cubes and place in a colander. Sprinkle with salt and toss to coat. Add a tablespoon of olive oil to a sauté pan and add eggplant. Sauté until browned, about 3-4 minutes. When the eggplant is cooked, remove it from the pan and transfer it to a plate. Add the celery and onions to the sauté pan and cook until the onions are slightly translucent. Add chopped olives to the pan. Deglaze with the vinegar and add the eggplant and squash to the pan. When the liquid is almost evaporated, return the eggplant to the pan, and add the olives, golden raisins, pine nuts, and chopped tomatoes. Let cook for 5 minutes. It may be slightly dry when ready, if so, stir in a tablespoon of olive oil.