EGGPLANT WITH CAPERS AND OLIVES ENJOY DAN:

                       EGGPLANT CAPONATA by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 tablespoons olive oil

 1 eggplant, cut into 1-inch cubes

Season with kosher salt and freshly ground black pepper

1 onion, chopped

4 garlic cloves, minced

3 Roma tomatoes, chopped

2 tablespoon red wine vinegar

1/4-golden raisins

2 tablespoons capers, rinsed and drained

2 tablespoon sugar

1/2-teaspoon red pepper flakes

1/4- cup fresh basil

1/4-cup roasted pin nuts.

3/8-cup green olives, pitted and roughly chopped

 

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

1.   Toss cubed eggplant with 2 tablespoons olive oil and sprinkle with salt.

2.   On greased cookie sheet; spread eggplant in a single layer.

3.   Season with salt and pepper.

4.   Bake eggplant for 25 minutes.

5.   Meanwhile, sauté onion over medium heat and add 2 tablespoons of remaining olive oil, cook for 5 minutes.

6.   Add garlic and sauté 1 minute.

7.   Add tomatoes and eggplant, and cook 3 minutes more.

8.   Add red wine vinegar, raisins, capers, sugar, and chili flakes, and pine nuts.

9.   Garnish with olives.

 

ENJOY DAN:                      BON-APPETITE!!