• Caponata


    (Makes 4 servings)

    1 medium eggplant, peeled and cut into 1” cubes
    ¼ cup olive oil
    1 cup onions, chopped
    1 Tbsp. garlic, chopped
    ¼ tsp. 7 Blend Hot Chili Pepper Seasoning
    4 anchovies, chopped
    1 cup tomatoes, chopped
    2 Tbsp. red wine vinegar
    2 tsp. sugar
    1 cup green olives
    2 Tbsp. capers
    Salt and pepper to taste
    Vegetable oil (enough for ½ inch depth in your frying pan, to fry eggplant)
    2 Tbsp. fresh parsley, chopped (for garnish)


    1.Place eggplant in a colander and sprinkle with salt to draw out liquid. Let sit for 1 hour.

    2.To start the sauce, heat olive oil in a large skillet over medium heat.

    3.Add onions and sauté until softened, about 10 minutes.

    4.Add garlic, Chili Pepper Seasoning, and anchovies and sauté 2 minutes.

    5.Add tomatoes, vinegar, and sugar; cook until flavors are well combined, 7-10 minutes.

    6.Stir in olives and capers. Season with salt and pepper to taste.

    7.To start frying the eggplant, pat it dry with a paper towel.

    8.Heat about ½ inch vegetable oil in a skillet over high heat.

    9.Working in batches, add eggplant to skillet in a single layer and fry until browned, 2-3 minutes per batch.

    10.Drain through a sieve over a bowl to capture and discard oil.

    11.Add eggplant to sauce, and stir. Cook until flavors are incorporated, about 45 minutes.

    12.Garnish with parsley just before serving.

    13.Serve warm as a main course over couscous or penne pasta. Or, serve cooled as an appetizer on a plate with a slice of grilled bread and slices of buffalo mozzarella.