In the Kitchen with Sigona’s and Fans

In the Kitchen with Sigona’s and Fans

We love hearing about your cooking successes (and messes) and encourage all our customers to send in their favorite recipes so we can share them with others. Below is a recipe from Johnny, one of our biggest fans, who also included seasonal pairing suggestions. Johnny is quite amazing with his recipes that are quick, easy and healthy. We’ve chatted a bit about making fruit & vegetable smoothies with coconut water as a base, too. Thanks, Johnny, for another winner! – Carmelo Sigona.

“Time to share a recipe with you using Sigona’s own fabulous ingredients. I like to play around with cooking ideas to make for my mom. My newest summer concoction came inspired by a bottle of Sigona’s peach balsamic vinegar that was unopened in my cabinet and begging to be used. I got creative and came up with a simple and delicious dish.”  – Johnny Righini

Sigona’s Sauté with Summertime Peach White Balsamic

“Peach season comes and goes but this recipe doesn’t have to. Preserve peaches by freezing chunks when the season is ending… then you can enjoy them for seasons to come.” – Johnny

You’ll need:

  • 2 medium eggplants, cut into reasonable sized chunks (keeping in mind they will shrink once cooked)
  • 3 large summer ripe peaches, cut into bite sized chunks
  • 1 large sweet onion, cut into bit sized chunks (preferably the same size as your peach chunks)
  • Sigona’s Fresh Press Extra Virgin Olive Oil
  • Sigona’s Summertime Peach White Balsamic
  • Fresh Italian herbs, chopped fine (oregano, thyme, or basil work well with this one… I used oregano)
  • Fresh ground black pepper and sea salt to taste

How to: Chop and chunk your eggplant, peaches and onion. Oil the bottom of a deep dish pan enough so eggplant will not stick. Toss in your eggplant first and put your peaches and onion on top. Drizzle well with balsamic vinegar. Bring to a high heat, stirring occasionally, and then bring to a low heat to slowly simmer as the ingredients shrink down and marinate in their own juices and the olive oil and balsamic. The longer you simmer, the more flavor your mix will soak up — especially the eggplant, which is like a sponge but will become mushy if cooked too long, so keep a keen eye out.

Transfer a serving portion to a dish and sprinkle fresh herbs on top along with ground black pepper and sea salt to taste.

Enjoy as is or as a side dish with seasonal pairing. I included the following pairings for this dish based on seasonal flavor flair:

  • Spring: pair with a side salad of organic spring greens, mini heirloom tomatoes, shaved Beemster or Parrano gouda, a few cinnamon or praline pecans and a homemade herb dressing.
  • Summer: pair with grilled vegetarian (zucchini, red potato, bell pepper, pineapple, etc.) or shrimp/prawn/seafood kabobs.
  • Fall: pair with a baked sweet potato topped with homemade raw honey and avocado mousse (YUM!).
  • Winter: compliment a warm grain dish like cous cous with pine nuts, quinoa with dried fruit bits or a wild rice pilaf placed on a bed of arugula. Eat side by side or be daring and put eggplant/peach mix on top of your warm grain and let the juices dance into your dish!!!

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