Eggplant and Tomato Caponata

An easy entertaining dish for late summer suppers!

  • 6 fairy tale eggplants, or 1 small Italian eggplant
  • 1 pint cherry tomatoes
  • 2 tablespoons capers
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • handful fresh basil and parsley, chopped
  • salt and pepper, and crushed red pepper to taste
  • In a large sauté pan, heat olive oil and garlic, along with crushed red pepper until fragrant and beginning to brown.
  • Add in the eggplants and tomatoes, and let the tomatoes begin to release their juices and create a bit of sauce.
  • Season with salt and pepper.
  • Sauté on medium heat for about 5-7 minutes, stirring occasionally. Toss in the capers and fresh herbs.

Use this mixture to toss in fresh pasta, spoon onto lightly-toasted ciabatta, or eat plan! Enjoy!