We’ve got a short one this week, because by the time this email hits your inboxes, I’ll be (somewhat) settled into a new apartment. I know what you’re probably thinking — Maria, didn’t you just move? Why, yes, indeed, I did just move. Almost exactly one year ago to the day. And before that, I was only in my previous apartment for a year. I have moved so often in my 12 years in NYC that, when my mother scheduled her dog walker for today so she could come help us unpack, the dog walker said, “Your daughter is moving again?”
Yes, it’s ridiculous. Yes, I’d love to be settled. It’s quite literally the thing I’ve been chasing most of my life. All I’ve ever wanted is a home of my own with a partner that I love, with a bay window and room for a dining table that will fit all of my friends and family. A place to grow into. This feels, at long last, like that. Or at least close to it.
Our new place is big and bright and beautiful. We're a 30 minute bike ride from both the beach and from downtown Manhattan. I have an adorable little office that’s all mine, with a desk under the window so I can look out onto the trees while I write. It’s perfect, and it’s ours, and I’m so excited to build a life here. (And, of course, decorate it to death.)
And how did I commemorate my last few days in the one bedroom apartment that helped bring me back to life? I made a cozy eggplant dish, which my grandmother called “Eggplant Italian-style.” But it’s actually caponata, a stewed eggplant dish that’s creamy, tangy, and so easy to make. My family’s eggplant dishes have always been some of my favorite. (Just wait ‘till we get to my mother’s eggplant parmigiana.) So it felt like a good way to send off this itty bitty kitchen.
This recipe actually had measurements, shockingly. But, true to form, I tweaked every-so-slightly. Stuffed sliced olives became Castelvetrano olives, which I smashed and pitted on my own. Instead of canned mushrooms, I sliced up some fresh baby bellas. And I added a splash more water to make this extra stew-like and delicious.
And then I sat and ate the caponata on my floor, surrounded by boxes that, once again, held my entire life. I dreamed of the dinner parties I’ll host in my new home, and the meals I’ll make with my (finally full-sized!) stove. And felt happy and excited for whatever is coming next. Here’s hoping it doesn’t involve another move.
Here’s what’s cooking
Eggplant Italian Style
INGREDIENTS
2 Tbs olive oil
1/2 cup white onion, chopped
2 cloves of garlic, minced
1 cup celery, sliced
1 cup mushrooms, sliced
1/2 cup smashed Castelvetrano olives
15 oz can of tomato sauce
1 Tbs sugar
2 Tbs red wine vinegar
4 cups eggplant, diced
1/2 cup water
Salt and pepper, to taste
INSTRUCTIONS
Heat olive oil in a large skillet over medium-high heat. Add the next 5 ingredients and cook until the celery and onion are softened and the mushrooms are tender.
Add the tomato sauce, sugar, and vinegar and stir well. Add in the water and eggplant, and stir so that all of the eggplant is coated with the sauce mixture. Salt and pepper to taste.
Cover the skillet with a lid and lower the heat to medium-low. Allow to simmer for 12-15 minutes until the eggplant is softened. Adjust seasoning to taste. You can serve on its own, or scoop over polenta or rice. I also like to serve this with little bruschetta toasts as an appetizer.
Have this, it will make you feel better
Utah’s abortion trigger law is on hold for now, which means the Utah Abortion Fund can still work to help those seeking abortion. However, if their trigger law is allowed to be enacted, Utah will ban abortions after 18 weeks. You can donate to the fund here.
As a self-proclaimed vintage queen, I’m completely obsessed with Omnia, a boutique here in Brooklyn that regularly has ~killer~ pieces. Naomi, the owner, has been dropping some incredible collections during the summer, and I just picked up a gorgeous shift dress that I plan to wear to my dad’s birthday next month.
Did you know that my 9-5 is running the branded content for a newsletter called The Newsette? You can subscribe here.
This look delicious! Can't wait to make it, when I print it out I always make sure to print out your grandma's handwritten one too. Thanks for sharing!!