Eggplant Caponata

Recipe Name: Eggplant Caponata

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• prep time: 15 minutes
• cook time: 20 minutes
• Servings: 4 1. Ingredients:
  • 2 medium eggplants chopped into cubes
  • 2 roma tomatoes chopped
  • 1 medium white onion chopped finely
  • 1 red bell pepper chopped finely
  • 2 cloves garlic minced
  • 2/3 cup golden raisins
  • 2 tbsp capers
  • 1/3 cup red wine vinegar
  • 1 cup olive oil
  • sea salt
  • bundle of fresh basil chopped
  • gluten free toast

• Instructions:

  • Kids Prep: Kiddo can use kid safe knives to chop tomatoes. Use fun colored cups to measure raisins and capers. Have the little one break apart the basil leaves.
  • Adult Prep: Chop eggplant, bell pepper, and garlic while kiddo cuts tomatoes. Heat some of the oil in large pot on medium. Add eggplant as you chop. Add oil as needed to keep eggplant coated. Once eggplant is softened, pour in red wine vinegar and salt. Cook for another minute or so. Set aside. On medium low heat, saute the onion, bell pepper and garlic until soft. Season with salt. Add back in the eggplant. Combine with raisins and capers. Garnish with fresh basil.

• Wine Pairing: Sicilian white wine - Grillo

• Notes: Caponata can be served at room temperature, warm, or cold. Tastes great on baguette, sourdough toast, or gluten free bread.