Eggplant Appetizer

A traditional Sicilian appetizer made with eggplant has been reinvented here with more health friendly ingredients.

Eggplant Caponata

For a PDF copy of recipe, Eggplant Caponata

Ingredients:

• 2 to 3 small eggplants, cubed
• cold water
• 1 tablespoon grapeseed oil
• 15 almonds, oven roasted
• 12 grape tomatoes
• 12 green olives (Manzanilla or Italian)
• 1/4 cup dried unsweetened cranberries or raisins
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano

Directions:

1. Preheat oven to 400 degrees F.
2. Roast almonds on a dry baking dish for 12 to 15 minutes.  Cool.
3. Place eggplant cubes in bowl with cold water and soak for 30 minutes.  Water should cover the eggplant.
4. Drain water from eggplant, place in prepared roasting pan.  Spritz with 1 tablespoon grapeseed oil.
5. Roast eggplant cubes in 400 degree F oven for 30 minutes, turning half-way through.  Cool.
6. To a food processor, add roasted almonds, roasted eggplant cubes, tomatoes, olives, cranberries, olive oil, vinegar, maple syrup, salt, pepper and oregano.
7. Pulse 30 to 40 times creating a mixture with small chunks.
8. Place in bowl and refrigerate for at least 1 hour.
9. Serve with Mary’s Gone Crackers – Original Seed Crackers.