Name: Sicilian Eggplant Relish (Caponata)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: ¾ lb (340 g) globe eggplant, diced into ¼-inch squares; 6 tablespoons extra-virgin olive oil, divided; 1 medium or 2 small-ish yellow onions, diced; 2 medium stalks celery, chopped; 3 large cloves garlic, minced; ¾ lb (340 g) plum (Roma) tomatoes (about 6 small tomatoes), diced; ⅓ cup (80 ml) vegetable or chicken stock; 2 tablespoons small capers, drained and coarsely chopped; 2 tablespoons red wine vinegar; 1 teaspoon honey; ¼ teaspoon each salt, black pepper, and crushed red pepper flakes; 2 tablespoons toasted pine nuts; Small handful fresh basil; Harvest Stone® Organic Sprouted Native Grains Simply Olive Oil & Salt Crackers