In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.
Caponata is served cold as an appetizer. Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!
Recipe
Serves @ 10 as an appetizer
eggplant muchroom saute
2 lbs. organic Eggplant, peeled and diced
2 Tbs. Extra Virgin Olive Oil
1 c. organic White Onion, small diced
½ c. organic Bell Pepper, small diced
2 Tbs. Garlic, finely chopped
2 c. organic Tomatoes (peeled, seeded, and small diced)
¼ c. organic Basil, fresh chopped
2 Tbs. Sherry Vinegar
1 Tbs. organic Lemon, squeezed
1/8 tsp. Monk Fruit powder
1 small Green Chili, minced (opt.)
¼ c. Green Olives, chopped
2 tsp. Black Pepper, coarsely ground
1 Head of Green leaf Lettuce
Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.
Refrigerate overnight.
Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.
capanota
~ Buon Apetito!
♥