Corn and Zucchini Pan Souffle

5 eggs, separated
1/3 cup sliced green onions
3 Tbsp. butter
1 Tbsp. all-purpose flour
2/3 cup milk
1 cup shredded sharp cheddar cheese (4oz)
dash cayenne pepper
dash ground nutmeg
2 cups fresh corn kernels
1 & 1/3 cups shredded zucchini
1/4 cup finely shredded Parmesan cheese
1 recipe Tomato Relish
Parmesan cheese shavings
1. Preheat oven to 400. Grease a 2-quart shallow round (10inch)baking dish with butter; set aside. In large mixing bow beat whites and 1/2 tsp. salt until stiff peaks form; set aside.
2. Place yolks in bowl;beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
3. Add about 2/3 cup egg whites to sauce to lighten. Gently fold whites-sauces mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake, uncovered, 22 to 25minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings. Makes 8 servings.
Tomato Relish. In a bowl combine 1&1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno pepper; 1/2 tsp. salt; and 1/2 tsp. cumin.

Caponate

Leftover caponata will keep, covered in the refrigerator, for up to a week.
Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.

1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes *I peeled the eggplant in stripes and then cut into cubes.
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14-1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon salt, or more to taste.
1/2 teaspoon freshly ground black pepper, or more to taste.
In a large stainless-steel skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, salt, and pepper. Season with more salt and pepper, if needed.