Category: Dips and Sides

Eggplant Capponata

  • 2 garlic cloves chopped
  • 1/4 cup extra virgin olive oil
  • 1 large eggplant -peeled and diced
  • 1 onion - diced
  • 1 1/2 cups diced whole tomatoes or ¾ can diced tomatoes (with juice)
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh parsley or chopped basil
  • 1 tablespoons capers, drained
  • 1 tablespoons red wine vinegar
  • ½ teaspoon pure honey
  • salt/pepper - to taste

Heat oil and garlic in a large saucepan over medium heat. Add chopped eggplant, onion, tomato and celery and saute over medium-low heat until soft, about 10 minutes. Add remaining ingredients, parsley through honey.

Sauté until all is cooked to your taste and texture, about 5 minutes.

Can be eaten cold or warm with toasted pita chips, or any healthy crunchy dipping agent.