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.