Today I am going to be making eggplant caponata. This is something that I have been wanting to make for a long time. This reminds me of the years I worked in Italian restaurants, and will be a favorite dip, appetizer, or snack. It can be made gluten free by using gluten free bread, the dish it's self has no gluten. It is really easy to make as well!
|Eggplant||2 , dice|
|Extra virgin olive oil||2 Tablespoon (as needed, Do not use fine grade quality. Will be cooking/frying with this oil)|
|Red onion||1 , dice|
|Bell pepper||2 , dice (red and 1 green)|
|Celery stalk||4 , dice|
|Minced garlic||1 Tablespoon|
|Olives||1 Cup (16 tbs) , pitted (black and green)|
|Red wine vinegar||1/4 Cup (4 tbs)|
|Sea salt||1/2 Teaspoon|
|Pine nuts||3 Tablespoon|
|Red pepper flakes||1 Pinch|
|Black pepper||1/4 Teaspoon (plus to taste)|
|Fresh basil||3 Tablespoon , chiffonade|
|Gluten free bread/Baguette||1|
Please watch the video for directions!