EAT YOUR VEGETABLES, SIMPLE AND FLAVORFUL ENLOY DAN:

EGGPLANT CAPONATA by CHEF DAN:


Serves 4-6



INGREDIENTS:



2 small eggplants, chopped into ¾-inch cubes

1 tablespoons olive oil

1 onion, chopped into small pieces

5 garlic cloves, sliced thinly

1/4- cup red wine

3 tablespoons capers

1 summer squash, cut into cubes

1 sweet potato, cut into cubes

1 can (14-1/2oz) can diced tomatoes with their juices

3 tablespoons balsamic vinegar

1/2- teaspoon cocoa powder

2 tablespoons sugar

1 tablespoon Italian seasoning

Salt and pepper to taste



DIRECTIONS:



1. Pre-heat oven to 400 degrees.

2. Place the eggplant cubes in a colander and apply about 2 tablespoons salts.

3. Shake the colander to coat.

4. Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.

5. Place a weight on the plate so it presses down on the eggplant, for about 30 minutes.

6. Wipe off the salt and spread eggplant, squash, and sweet potato to a greased cookie sheet and bake 35 minutes or until nice and brown.

7. Heat the oil over medium-high heat and add the onions and sauté for about 4 minutes.

8. Add garlic, capers and cook another 2-3 minutes.

9. In another sauce pan, combine the balsamic vinegar, and sugar, heat until sugar dissolves.

10. Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.

11. Add the roasted eggplant, cocoa powder; cook a couple of minutes to combine.

12. Add the tomatoes and Italian seasoning and simmer for about 10-12 minutes.



ENJOY DAN: hallelujah