EGGPLANT SPREAD (CAPONATA)
I love eggplant! This is a delicious dip/spread that can be made in advance. Just refrigerate and reheat before serving. Great at room temperature also. I served with sprouted toasted baguette slices and multi grain pita chips.
1 large eggplant, peeled and chopped
1 medium onion, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1 bell pepper, chopped ( I used an orange pepper because that is what I had)
salt – pepper – hot red pepper flakes (to taste)
approx 3-4 tbsp tomato paste
3 slices finely chopped sun-dried tomatoes
2 Tablespoons capers, drained
Put about 1/2 inch olive oil in pan and heat medium high heat
add onion cook couple of minutes then add garlic cook about 2 mins
add pepper, again cook about 2-3 mins then add chopped eggplant continue to cook until starts to shrink
add chopped tomato, salt, pepper, hot pepper, and tomato paste.
reduce heat, cover and cook about 45 mins. Stir and smash down every so often.
Re-spice as needed. After 45 mins remove top and continue to cook about 15 mins.
Stir in capers.