Wednesday, November 24, 2010

Eggplant Caponata

1 medium eggplant
1 medium red onion
1 small zucchini
4 cloves garlic
2 TBSP chopped sun dried tomatoes with oil
1/4 c capers
2 TBSP pesto sauce

Heat oven to 450 degrees.

Chop eggplant and zucchini into 1/4" cubes. Finely chop onion and garlic. Mix eggplant, zucchini, garlic, onion, capers and tomatoes. Roast in a dark metal 13"x9" pan, stirring every 10 minutes until veggies are softened and crispy around the edges.

Add pesto and stir well. Let cool and serve at room temperature with crackers or flat bread crisps.

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