I think having a flavorful dip or spread on hand is always a good idea, whether you’re hosting or bringing something to friends or family.
I created this eggplant caponata-ish recipe today. It’s a perfect cracker topper without the tofu, but with it, it’s a well-balanced vegan meal (it would pair beautifully with with wild rice.)
Here’s the recipe:
Extra virgin olive oil
2 large light purple eggplants
1 TBSP cilantro, chopped*
2 TBSP fresh dill, chopped
5 sundried tomatoes, chopped
7 black olives, chopped
1/2 large yellow onion, chopped
1/4 cup yellow raisins
4 oz. extra firm tofu, crumbled
Juice of half a lemon
A drizzle of honey
Kosher salt to taste
In a large skillet, sauté your onions in olive oil. As they start to brown, add your diced eggplant, cilantro and dill, seasoning with a generous pinch of kosher salt and lemon juice.
As the eggplants softens, add the olives, raisins, a TBSP more oil and the sundried tomato and continue cooking for another 10 minutes or so. You need this to be super tender!
Last add a good drizzle of honey, a touch more olive oil and then more salt to taste make a lovely finishing glaze. This is also when you’d add the tofu if you choose and just give it a quick 2-minute stir.
Finish with more fresh cilantro* and dill and serve either immediately or chilled the next day.
*For those who dislike cilantro, you can substitute with flat-leaf parsley.
PS it pairs beautifully with a bold red wine.