Caponata Spread with Valdosta & Brie

Cut eggplant, sprinkle with salt and cover for 30 minutes and let it sweat. Heat olive oil over medium heat. Add onions and garlic and sauté for 4 minutes. Add peppers, zucchini, tomato and eggplant, sauté for 4 more minutes. Dissolve sugar in vinegar and wine and add to pan. Simmer until cooked down to coating consistency. Sauce should not be soupy. Add raisins, capers and parsley and cook 2 more minutes.

Add 1 bag of Sahale Snacks Valdosta Pecans after dish has chilled. Layer on a slice of rye bread and top with brie or port slate cheese. Toast in a broiler for 5 minutes until cheese has melted.

• 1 small eggplant (1c.), small dice (Japanese eggplants work really well)
• 2 tbsp. olive oil
• 2 garlic cloves
• 1 red onion
• 2 bell peppers, small dice (red, orange or yellow)
• 1 small zucchini (1c.), small dice
• ¼ c. red wine
• ½ tsp. sugar
• ¼ c. balsamic vinegar
• 4 oz. golden raisins
• 1 handful of capers
• 1 c. parsley, chopped
• Salt & pepper, to taste

Enjoy!

Serves: 4
Prep time: 30 minutes
Cook time: 15 minutes

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