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Eggplant Caponata

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.

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