Caponata (Eggplant Bruschetta)

Ingredients:
2 long slender (Japanese) eggplants
1 celery rib
1 red bell pepper
½ medium red onion
1 Tbsp. Mild EVOO
1 Tbsp. Tuscan Herb Olive Oil
plus
14 oz can fire roasted diced tomatoes
1 Tbsp. Mild EVOO
1 Tbsp. Tuscan Herb Olive Oil
1 Tbsp. Black Garlic Balsamic
1 Tbsp. Italian Herbs Balsamic
2 Tbsp. capers
½ tsp. Himalayan Pink Sea Salt
pinch of red pepper flakes, or to taste

Chop the eggplant, celery, pepper, and onion in small pieces. Add EVOO and Tuscan Herb Olive Oil to a large frying pan over medium-high heat. Saute over medium heat for 5 minutes stirring occasionally.

Add rest of ingredients and stir to combine. Cover and simmer on low for 10 minutes, stirring once.

Serve warm*, garnished with chopped basil and optional pine nuts or chopped cashews. Also very good topped with feta and served on toasted crostini bread.

*Can also be chilled and served cold or at room temperature.

Tested at our Delicious Nutrition Made Simple Cooking Class