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Toms River, New Jersey

Wicked Good Spice Mixes Co.

Wicked Good Cooks Use Wicked Good Spices

Eggplant Caponata

Ingredients:

  • 5 tablespoons olive oil
  • 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 medium onion, cubed
  • 2-3 Tbs. of GARLIC EXPLOSION
  • 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
  • 3 tablespoons BALSAMIC VINEGAR
  • 2 tablespoons drained capers
  • 1/3 cup chopped fresh basil
  • Toasted pine nuts

PREPARATION

  1. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and GARLIC EXPLOSION,  sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)