Ingredients: 

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Serves 6

*1 large eggplant cut into cubes

*1 medium zucchini cut into half moons
*1 medium yellow onion, diced
*2 garlic cloves
*1 red pepper cut into cubes

*1/4 cup vegetable stock (more as needed)

*1/4 cup red wine vinegar

*3 Tbsp tomato paste

*2 Tbsp agave or honey 

*1/4 cup lightly packed basil

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*Optional- add 1 can drained white beans

Topping:
1/2 cup panko breadcrumbs (or gluten free options like rice crumbs or chick pea crumbs)
1/4 cup roasted and salted pistachios chopped
Crushed red pepper

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Directions:

In a large pot heat vegetable stock over medium heat, add onion and cook for 3-5 minutes until transparent. Add garlic and cook for another 30 seconds, add diced eggplant and zucchini and cook until soft. Then add the red pepper, tomato paste, vinegar, agave (or honey) and basil mix, let flavors develop by cooking on medium-low for another 5 minutes.

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For topping- add bread, rice or chick pea crumbs to baking sheet along with chopped pistachios and a few shakes of crushed red pepper bake for 5-10 minutes on 350 or until breadcrumbs crisp up/brown. 

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How to use Caponata 2 ways

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As a topping:

*Use caponata on top of roasted spaghetti squash or Cappelli pasta and
finish with topping- enjoy for lunch or dinner

 

*Spread hummus into roasted zucchini boats and top with caponata and topping -
slice into bite size portions and enjoy as a appetizer (featured here). 

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Use as a spread: 

Smash caponata with a spoon and then spread in a wrap or on bread- fill with any other veggies you enjoy.

Use smashed caponata as a spread on pizza add dairy free cheese or fresh mozzarella and basil and cook until cheese is melted and crust is crispy (I love Brooklyn bred crust).

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