Kickin’ It with Kix co-host Donna Britt shares her delicious Italian appetizer Eggplant Capanata this week. If you give it a try, let us know what you think because you all know we love hearing from our listeners.
Eggplant Capanata
Note: This is SO easy – I swear, the hardest part is peeling the eggplant and that’s really not so bad! Just use a paring knife and peel it lengthwise. The peel is a little tough, but if your knife is sharp, it’ll be fine.
3 Tablespoons (or more) of good olive oil
1 onion, diced small
1 eggplant, peeled and diced small
1 red pepper, diced small
2 cloves garlic, minced
1 can diced tomatoes (I like to use the ones with Italian seasonings. You can also used crushed or stewed tomatoes but make sure you drain them first)
2 Tablespoons capers, drained and chopped
1 Tablespoon red wine vinegar
2 teaspoons agave nectar syrup or your favorite sweetener (sugar, Stevia, whatever you like/have on hand)
Sauté onion in a tablespoon of olive oil, covered, for about five minutes.
Add eggplant and another couple tablespoons of olive oil, maybe more if it seems dry, and sauté until eggplant is moist and softened … might take 10 minutes or so.
Add, pepper, garlic and tomatoes and simmer for another 5 or 10 minutes.
Stir in capers, vinegar and sweetener.
Serve with baguette, crackers, veggies of any kind. (I like cucumber, red pepper and celery as dippers)
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