Caponata Recipe

If you love eggplant as much as we do you're sure to love this recipe. Did you know the eggplant is actually in the potato family? This is another one of those simple Mediterranean recipes that is also savory and satisfying. Easy to make and quick too. Use this dish as a side, an entree, or this is also enjoyable on some flax crackers.

Mix eggplant and olive oil in a large bowl first so they it can marinate. Prep all veggies, add them and mix.
1 1/2 medium eggplant (5-6) cups diced
1 1/2 cups tomato diced
1 red bell pepper diced
2 stalks celery diced
1/2 cup red onion
1/3 cup olives, halved or quartered
1/8 cup sunflower seeds
1/8 cup olive oil

For the sauce, mix in food processor
2/3 cup sun-dried tomato, soaked 2-6 hours
1/2 cup olive oil
1/3 cup apple cider vinegar
3 dates, soaked 20 min.-2 hours
1/8 cup fresh parsley
2 tablespoons basil
2 tablespoons oregano
3 cloves garlic
1 tbsp agave nectar
1 tsp Nama Shoyu
1 tsp black pepper
sea salt to taste
Pour sauce into bowl with veggies and stir until evenly coated, garnish with parsley leaves. Can be eaten right away but is better after marinating in the fridge for a day. Here's a lovely shot of the finished product.

Chipolte-Garlic Chili-Cheese Spread

I love to pack in the heat whenever I create a dish like this; so you may want to modify the spices according to your taste. The heat here is mostly from the chipoltes, cut the amount in half to make this recipe less spicy.

Makes 2 cups

1/2 cup cashews
1/2 cup Brazil nuts
1/8 cup olive oil
1/4 cup sun dried tomatoes, soaked 20 min.-2 hours
1/4 cup red onion, chopped and divided
3-4 small chipolte peppers
2-3 cloves garlic
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp crushed red pepper
1/4 tsp oregano
1/8 tsp cayenne
salt to taste
pinch black pepper
1/4 cup water

Directions: Mix the first four ingredients in the blender. Add 1/8 cup red onion and remaining ingredients and blend until smooth, adding the water in a little at a time. Top with remaining 1/8 cup chopped red onion, garnish with cilantro leaves and serve with flax crackers. Or turn this spread into a dip by adding 1 cup Live Jolly's Tasty Taco Nut Meat.