the italian eggplant classic,gone raw
1 medium eggplant,peeled, 1/4"dice approx 4 cups
1 cup tomato, 1/4" dice
1 sweet bell pepper,i used orange, 1/4" dice
1 celery stalk, 1/4"dice
¼ cup red onion,or more to taste, 1/4" dice
¼ cup olives of choice,i used a mix of green and black, 1/4" dice
2 tablespoon capers,optional, notraw
½ cup sundried tomato, soaked
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoon agave, or 2 soaked medjool dates
1 tablespoon driedbasil
1 tablespoon dried parsley
1 tablespoon dried oregano
1 clove garlic, or more to taste
all organic ifpossible
1.prepare dressing ingredients in magic bullet or blender.
2.pour over rest of ingredients,and mix well.
if you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:)
good right away or can be marinated several days in fridge.
note:shown pictured with caponata crisps ...
i also made “caponata poppers” cut mini sweet bell peppers(red,orange,yellow) in half,remove seeds,fill with caponata and top with fresh basil and a sprinkle of pine nuts(pignoli).small tomatos may be scooped out and stuffed ,too! yummy as a bruschetta topping.
as mentioned below, i use the chopwizard with the dice blade to make this recipe:) it is available at kitchen stores and larger department stores at this time.may be sold under the manufacturers name ‘progressive’
i found this about picking eggplant !
the chopwizard amazon link (thanks greenie!) ...
sometimes i make “not caponata”,replace the eggplant with 1 green squash,1 yellow squash and some mushrooms;)