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Mediterranean Eggplant Caponata (Vegan, Gluten-Free, Soy-Free) |
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This tasty dip comes from the makers of American Vintage Wine Biscuits, the only handmade crackers on the market. This recipe can double as an entrée when tossed with pasta.
Ingredients: - 1/4 cup olive oil
- 1 cup chopped celery
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 medium eggplant, unpeeled, 1/4 inch dice
- 1-14 ounce can whole tomatoes partially drained.
- 1/4 cup sliced pitted olives, green or black
- 1/4 cup red wine vinegar
- 2 tablespoons tomato paste
- 2 tablespoons capers, chopped
- 2 tablespoons fresh basil chopped or 2 teaspoons dried
- Dash sugar
- Salt and pepper to taste
Directions: Preheat a large skillet or cast iron pan over high heat. Carefully add oil and immediately add celery, onion, and garlic then eggplant. Sauté about 3-4 minutes until lightly browned, stirring occasionally. Reduce heat to medium, add remaining ingredients and stir to combine. Cover and simmer 15-20 minutes, stirring occasionally, until eggplant is very tender. Cool and serve at room temperature. Serve with wine biscuits. Can be made up to 2 days ahead.
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