Eggplant Caponata

Prep Time: 20 minutes                Cooking Time: 20 minutes 

Equipment: 

saucepan and spatula

stove

cutting board and knife

measuring spoons 

Ingredients:

1 small eggplant, diced

1 red bell pepper, diced

1/4 yellow onion, diced

1 clove garlic, minced

1 teaspoon capers, minced

1 teaspoon olive oil

2 tablespoons red wine vinegar

1/8 teaspoon red pepper flakes

2 basil leaves (or 1 tablespoon dried)

Instructions:

1. In a saucepan, heat the olive oil on medium.

2. Add the onions to the saucepan and cook until translucent.

3. Add the eggplant and red bell pepper, and continue to cook until the eggplant is soft, about 15 minutes.

4. Add the garlic, capers, red wine vinegar, and red pepper flakes. Cook until there is no liquid left. Take off heat.

5. Thinly slice or mince the basil, and stir into the caponata.

Variations:

• Serve this as a side dish with grilled chicken or fish, or on top of toasted 100% whole wheat bread for a tasty appetizer.
• For even more flavor, add 1 tablespoon of raisins and 2 teaspoons of toasted pine nuts!
• For a different taste, try replacing the red wine vinegar with balsamic vinegar or lemon juice.